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Buckwheat porridge with apple and pumpkin seeds
No gluten, no dairy, no nuts – and still tasty. Buckwheat is our national superfood.
⏱ 20 min · serves 1 · Lithuanian home cooking · Not spicy at all
Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: none of the 14 EU allergens · may contain traces of gluten, peanuts and tree nuts (check the labels)
Ingredients (serves 1)
- Buckwheat (dry)60 g
- Apple150 g
- Pumpkin seeds15 g
Also: Cinnamon, a pinch of salt, water
Method
- Rinse the buckwheat (60 g) in cold water and tip it into a small pan.
- Pour in 120 ml water and add a pinch of salt. Bring to the boil over high heat (2–3 min), then cover and simmer over low heat for 15 min until the water is absorbed.
- While the buckwheat cooks, wash the apple and grate it on the coarse side of a grater.
- Add the apple and cinnamon, stir and cook for 2 more min over low heat.
- Spoon the porridge into a bowl and sprinkle with pumpkin seeds (15 g).
Tips
- Toast the buckwheat in a dry frying pan for 2 min before cooking – it will smell nutty.
- Cook a double batch – the next morning just reheat it with a splash of water.
- More protein? Cook it with milk instead of water, or add some yoghurt.
How much should you actually eat?
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.