Bart's Recipes
Weigh out the buckwheat groats and rinse the fresh raspberries gently under cold running water. Let the fruit drain well on a piece of paper towel. Measure out the pumpkin seeds, hemp seeds and cinnamon beforehand.
Pour the unsweetened almond milk into a small saucepan and bring it to a boil over medium heat. Add the buckwheat groats once the milk begins to bubble. Turn the heat down immediately and let it simmer gently for about ten to twelve minutes. Stir regularly along the bottom to prevent the porridge from burning.
Remove the pan from heat once the groats are tender and the porridge has reached the right consistency. Sprinkle the cinnamon over the warm mixture and stir well, so the spice is evenly distributed throughout the porridge.
Spoon the warm buckwheat porridge directly from the saucepan into a large bowl. Scatter the fresh raspberries over the surface and finally sprinkle the hemp seeds and pumpkin seeds in an even layer on top.
