Fluffy Buckwheat with Apple-Carrot Shot
Breakfasts • European
Description
Recipe from a cookbook by Sarah Johnson 'Morning'.
Ingredients
- Buckwheat Groats 1 glass
- Grapeseed Oil 2 spoons
- Raw cane sugar to taste
- Pink Himalayan Salt to taste
- Carrot 2 pieces
- Apple 2 pieces
- Beetroot 1 piece
- Cilantro ¼ pieces
- Cream 0 fl oz
Step-by-Step Guide
Step 1
Toast the buckwheat in a skillet for 3–4 minutes.
Step 2
Pour boiling water over the buckwheat in a 1:2 ratio, add salt, and cook over low heat for 15–20 minutes without lifting the lid, until the water is fully absorbed. When small holes appear on the surface of the porridge and the bottom is dry, it is ready.
Step 3
Let the porridge rest for 5 minutes by wrapping the pot in a blanket.
Step 4
For the vegetable shot, load the pre-diced carrots, beets, apples, and cilantro root into the juicer, pour in the cream, and extract the juice.
Step 5
Divide the porridge into bowls, add grapeseed oil (or butter), and sprinkle with sugar. Serve alongside shots in tall transparent glasses.
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