ReceptnaptárBuckwheat with kefir, fruit and walnuts
In Poland, buckwheat is no fashionable superfood but has been part of everyday cooking for centuries. Kasza gryczana is usually served with meat, but in this breakfast version it comes with cold kefir, fruit and walnuts. It is naturally gluten-free, and if you cook it ahead, it is ready in five minutes in the morning.
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Ingredients
Method
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- Rinse the buckwheat, bring it to a boil with the water and a pinch of salt, then cook covered for 12-15 minutes until the water is absorbed.
- Let it cool a little.
- Divide between two bowls and pour the kefir over.
- Top with the apple, berries and walnuts, and sprinkle with cinnamon.
- Cooked buckwheat keeps in the fridge for 3 days, so in the morning you only need to assemble it.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roasted buckwheat has a stronger, nutty flavour, while the pale, unroasted kind is milder. If you are not used to it yet, start with the latter.
- After cooking, leave the buckwheat to stand under the lid for 5 minutes, so the grains stay separate and do not stick together.
- You can sweeten the porridge with a little honey, but the sweetness of the cinnamon and apple is often enough. The acidity of the kefir goes well with buckwheat.
Frequently asked questions
Is buckwheat gluten-free?
Yes, buckwheat contains no gluten, but people with coeliac disease should check the packaging for any cross-contamination warning.
Can I eat it warm too?
Yes, heat the cooked buckwheat with milk and put the fruit and walnuts on top.
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