Buckwheat Porridge with cinnamon roasted pear and hazelnut
Ingredients - Serves 2 - ½ cup roasted buckwheat (kasha or grouts) - 2 tablespoons chia seed or flaxseed - 1 cup your choice milk (soy, rice, almond, cow,
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Cooking tools:
- Baking dish
- Aluminum foil
- Paring knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Mixing bowl
- Saucepan
- Spoon
- Oven
- Stove
- Refrigerator
- Serving bowl
Ingredients
- ½ cup roasted buckwheat (kasha or grouts)
- 2 tablespoons chia seed or flaxseed
- 1 cup your choice milk (soy, rice, almond, cow, goat)
- 1 cup water (see note)
- 1 teaspoon pure vanilla essence
- 2-3 pinches cinnamon
- 1 red apple – grated
- small handful of large raisins
- 1-2 pears, cored
- small handful of roasted and skinned hazelnuts, roughly chopped
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