Buckwheat Porridge Without Cooking with Berry Sauce
Breakfasts • Russian
Description
Instead of lemon juice, you can use apple cider vinegar, and instead of milk, use water. You can use either fresh or frozen berries.
Ingredients
- Buckwheat 1 cup
- Lemon Juice 1 tablespoon
- Milk 5 fl oz
- Banana 1 piece
- Ground Cardamom ½ teaspoon
- Fresh Berries 10 oz
- Sugar 3 tablespoons
Step-by-Step Guide
Step 1
Pour the buckwheat with three times its volume of warm water and add lemon juice or vinegar (the acid helps the porridge soften better). Cover and leave overnight.
Step 2
In the morning, blend the berries with sugar. Set aside a few tablespoons of berry puree for serving (you can use any store-bought jam instead of berries with sugar). In the blender, add the rinsed buckwheat, frozen banana, milk, and cardamom to the berries. Puree until smooth and creamy. This porridge can be stored in the refrigerator for 1-2 days.
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