Buckwheat Porridge with Walnuts, Pear and Vanilla

Dice the half cooking pear into small, equal pieces and roughly chop the walnuts. Set both ingredients aside for later use.

Add the buckwheat groats together with the unsweetened almond milk to a small saucepan. Bring the mixture slowly to a boil over medium heat. Lower the heat immediately once the milk comes to a boil. Let the porridge simmer gently for about ten to twelve minutes until the groats are soft. Stir regularly to prevent burning.

Add the diced pear pieces in the last few minutes of cooking time so they can warm through briefly and heat thoroughly. Then remove the saucepan from the heat. Sprinkle the vanilla powder over the porridge and stir it thoroughly throughout.

Spoon the warm buckwheat porridge into a deep bowl or spacious dish. Distribute the roughly chopped walnuts over the top and finish with a pinch of cinnamon. Serve immediately.