Bart's Recipes
Heat a dry frying pan over medium-high heat. Toast the whole almonds for three to four minutes until golden brown. Shake the pan regularly to prevent burning. Remove the almonds from the pan, let them cool and then chop them roughly.
Place the buckwheat flakes, almond milk, ground cinnamon and salt in a saucepan. Bring this mixture to a boil over medium-high heat, stirring constantly. Lower the heat once it starts to bubble and let the porridge simmer gently for five to seven minutes. Continue stirring regularly across the bottom with a spoon or whisk until the porridge reaches the desired thickness.
Remove the saucepan from the heat and let the porridge cool for exactly one minute. Then add the vanilla protein powder. Whisk it in directly and vigorously with a whisk until completely incorporated and a smooth mixture without lumps is created.
Spoon the buckwheat porridge into a bowl. Distribute the roughly chopped toasted almonds over the porridge and serve immediately.
