Creamy, cinnamon-y, vanilla-y buckwheat flakes topped with smooth almond butter, shredded coconut, chopped pecans, sliced apples, and mixed berry compote... if that doesn't sound like the perfect start to your morning, I don't know what else does!
It has seriously been years since I've had oatmeal, and it's always been one of the foods I've missed the most. When I had my food sensitivity testing done, it showed up that I had an incredibly high sensitivity to oats. This was a huge disappoint for me, as I had habitually eaten oats for breakfast for years. I loved oats so much, eating them was like a dessert for me. So when I discovered buckwheat flakes in France, I was ecstatic! Finally I would be able to relive my oat days. I was a bit worried that they would taste awful or really weird, but to my pleasant surprise, they were actually very very similar, and not weird tasting at all. They're incredibly creamy, just like regular oats, with a slightly more distinct flavor, but not a bad one. With almond milk, a little vanilla and cinnamon, you honestly cannot tell a huge difference between the two. So for those of you with oat sensitivities, or even those of you who like to switch up your morning routine, I would highly highly recommend trying buckwheat flakes! |
Serves: 1
Prep Time: 5 minutes
Cook Time: 10 minutes
The ingredients:
Porridge:
Berry Sauce:
Toppings:
The creation:
1. In a saucepan over medium heat, add the frozen berries and let cook for about 5 minutes, stirring regularly. The berries will begin to soften, and by the end will have formed a sauce. Remove the sauce from pan and set aside.
2. In a saucepan over medium heat, add 140 ml of almond milk and the buckwheat flakes. Stir regularly for about 3-4 minutes. Once the flakes begin to form a creamy texture, remove from heat and transfer to bowl. Once in the bowl, add the remaining almond milk, vanilla, coconut sugar, and cinnamon, and mix well.
2. Top with berry sauce, chopped pecans, almond butter, shredded coconut, and apples. Bon appétit!
Prep Time: 5 minutes
Cook Time: 10 minutes
The ingredients:
Porridge:
- 1/4 cup or 30 grams of buckwheat flakes
- 160 ml of vanilla almond milk, divided
- 1/4 teaspoon vanilla extract
- 1 teaspoon coconut sugar
- 1/4 teaspoon cinnamon
Berry Sauce:
- 1/2 cup mixed frozen berries
Toppings:
- chopped pecans
- almond butter
- shredded coconut
- thinly sliced apples
The creation:
1. In a saucepan over medium heat, add the frozen berries and let cook for about 5 minutes, stirring regularly. The berries will begin to soften, and by the end will have formed a sauce. Remove the sauce from pan and set aside.
2. In a saucepan over medium heat, add 140 ml of almond milk and the buckwheat flakes. Stir regularly for about 3-4 minutes. Once the flakes begin to form a creamy texture, remove from heat and transfer to bowl. Once in the bowl, add the remaining almond milk, vanilla, coconut sugar, and cinnamon, and mix well.
2. Top with berry sauce, chopped pecans, almond butter, shredded coconut, and apples. Bon appétit!
Version Française
Ingrédients:
Porridge:
Sauce aux fruits rouges:
Garniture:
Préparation:
1. Dans une casserole, ajoutez les fruits rouges et faites-le réchauffer à feu moyen pendant 5 minutes, en remuant régulièrement. Quand les fruits rouges ont attendri et ont formé une sauce, enlevez-le du feu et mettez-le à côté.
2. Dans une autre casserole, ajoutez le lait d'amande et les flacons de sarrasin. Remuez-les régulièrement pendant 3 ou 4 minutes, jusqu'à ce que le mélange commence à épaissir. Enlevez du feu et transférez-le dans un bol. Puis, ajoutez 20 ml de lait d'amande, la vanille, le sucre, et la cannelle. Remuez-bien.
3. Pour servir, garnir de sauce aux fruits rouges, noix de pecan, purée d'amande, pommes, et noix de coco râpé. Bon dégustation!
Porridge:
- 30 grammes de flacons de sarrasin
- 160 ml de lait d'amande vanillé
- 1/4 c. à café d'extrait de vanille liquide
- 1 c. à soupe de sucre de coco
- 1/4 c. à café de cannelle
Sauce aux fruits rouges:
- 100g de fruits rouges (peut être congelés)
Garniture:
- noix de pecan haché
- purée d'amande
- pommes coupé
- noix de coco râpée
Préparation:
1. Dans une casserole, ajoutez les fruits rouges et faites-le réchauffer à feu moyen pendant 5 minutes, en remuant régulièrement. Quand les fruits rouges ont attendri et ont formé une sauce, enlevez-le du feu et mettez-le à côté.
2. Dans une autre casserole, ajoutez le lait d'amande et les flacons de sarrasin. Remuez-les régulièrement pendant 3 ou 4 minutes, jusqu'à ce que le mélange commence à épaissir. Enlevez du feu et transférez-le dans un bol. Puis, ajoutez 20 ml de lait d'amande, la vanille, le sucre, et la cannelle. Remuez-bien.
3. Pour servir, garnir de sauce aux fruits rouges, noix de pecan, purée d'amande, pommes, et noix de coco râpé. Bon dégustation!
Products to help make the Magic Happen:
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