Buckwheat Porridge with Cinnamon Pear
Creamy buckwheat porridge cooked in rice drink, topped with warm cinnamon pears and toasted pumpkin seeds – vegan, gluten-free and easy to cook the night before.
- 20 min
- 474 kcal / serving
- easy
- vegan
- Protein
- 9.1 g
- Fat
- 10.6 g
- Carbs
- 81.7 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g gluten-free buckwheat groats
- 400 ml unsweetened rice drink
- 100 ml water
- 1 pinch salt
- 2 ripe pears
- 1 tsp coconut oil
- 1 tsp ground cinnamon
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp maple syrup
- 2 tbsp pumpkin seeds
Method
- For a reliably gluten-free breakfast, buy buckwheat groats labelled gluten-free. Rinse the groats in a sieve with hot water to remove their slightly bitter taste.
- Bring the buckwheat, rice drink, water and salt to the boil in a saucepan and simmer over low heat for 12–15 minutes. Stir often until the grains are soft and the porridge turns creamy. If it gets too thick, add a splash of rice drink or water.
- Meanwhile, quarter and core the pears and cut them into small cubes. Heat the coconut oil in a frying pan, add the pears, cinnamon and lemon juice and cook gently for 4–5 minutes until the pears are soft but still have a little bite.
- Toast the pumpkin seeds in a small dry frying pan for 2–3 minutes until they start to pop.
- Sweeten the porridge with the maple syrup, divide between two bowls, top with the cinnamon pears and sprinkle with the pumpkin seeds.
- Tip: Cook the porridge the night before and keep it covered in the fridge. In the morning, warm it up with a splash of rice drink, stirring.
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