Today, I made this tasty gluten-free breakfast. I took gluten-free buckwheat flakes and cooked them in a mix of water and unsweetened organic apple juice. Then I stewed peeled and cored apple chunks in some soy baking margarine with cinnamon. Later, I added coconut blossom sugar which caramelises the apple chunks.
This isn’t a sweet breakfast at all!
Recipe: For 1 hungry person or for 2 normal portions
50 gr buckwheat flakes/ buckwheat is gluten-free!
250 ml organic unsweetened apple juice, I use Pajottenlander
250 ml of water
1/2 teaspoon of ground cinnamon
1 big juicy apple, peeled, cored and cut into bite size chunks
2 teaspoons of unrefined coconut blossom sugar
some soy baking margarine
1. Take a medium cooking pot and add 50 gr buckwheat flakes. Add the 250 ml of apple juice & the 250 ml of water to the pot. Stir well.
2. Heat up on medium high heat. When hot and bubbling, set the timer on 10 minutes. Stir often to prevent burning. Adjust the heat if necessary. After 10 minutes, turn the heat off and set aside. With the lid on, let it sit for 5 minutes. The grains can absorb a bit more liquid this way.
3. In the meantime, take a little pan with non stick coating and heat up on higher heat. Melt some baking margarine. When hot and sizzling, add the apple chunks and scatter the cinnamon all over the apple chunks. Place a lid on. Let it stew for about 4 minutes. Then, turn the apple pieces over in the pot and add 2 teaspoons of the coconut blossom sugar. Stir it all round the apple chunks. Fry for another few minutes. The blossom sugar makes it a bit like a soft caramel.
4. When the buckwheat porridge has sat for 5 minutes, plate up. My porridge wasn’t too thick but it will thicken when it cooled off. Take a soup bowl or breakfast bowl and ladle the porridge in it. With the help of a spoon, spoon the caramelized apple chunks on the middle of your porridge and enjoy immediately!
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