Recipe with honey
Heather Honey Buckwheat Breakfast Porridge
The strong, tangy heather honey pairs well with nutty buckwheat and gives the warm breakfast porridge an intense, dark sweetness.
⏱ Preparation 5 min · Cooking/baking time 15 min · Total 20 min · 2 servings
Ingredients
- 100 g buckwheat groats
- 400 ml milk
- 100 ml water
- 1 pinch of salt
- 2 tsp SUMMSTOFF heather honey
- 1 apple
- 30 g hazelnuts
- 1 pinch of cinnamon
Method
- Briefly rinse the buckwheat groats in a sieve.
- Bring the milk, water and salt to the boil in a pan and stir in the buckwheat.
- Simmer over a low heat for about 15 minutes, stirring occasionally, until the porridge is soft and creamy.
- Wash and core the apple and cut into small cubes.
- Roughly chop the hazelnuts and briefly toast them in a dry pan.
- Take the porridge off the heat and let it cool slightly, then stir in the heather honey.
- Pour into bowls and sprinkle with diced apple, hazelnuts and a pinch of cinnamon.
Nutrition per serving (approx.): 451 kcal · Fat 18 g · Carbohydrates 59 g · Protein 15 g
Tip: If the porridge becomes too firm as it cools, simply stir in a splash of warm milk to make it creamy again.
Honey used: View heather honey in the shop →