Buckwheat porridge with cranberries and pecans

Buckwheat porridge with cranberries and pecans is a delicious and healthy breakfast option that is easy to make. This dish is a perfect combination of nutty buckwheat, sweet cranberries, and crunchy pecans. It is a gluten-free, vegan, and dairy-free dish that is perfect for those who are health-conscious.

Ingredients per serving:

- 1/2 cup buckwheat groats
- 1 cup water
- 1/2 cup almond milk
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- Pinch of salt

Cooking tips:

- Rinse the buckwheat groats thoroughly before cooking to remove any dirt or debris.
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant.
- Use a non-stick pot to prevent the porridge from sticking to the bottom.

Cooking process:

1. In a medium-sized pot, bring the water to a boil. Add the rinsed buckwheat groats and a pinch of salt. Reduce the heat to low and let it simmer for 15-20 minutes until the water is absorbed and the buckwheat is tender.
2. Add the almond milk, dried cranberries, chopped pecans, maple syrup, and cinnamon to the pot. Stir well and let it cook for another 5-10 minutes until the porridge is creamy and thick.
3. Serve the buckwheat porridge with cranberries and pecans hot, topped with extra pecans and cranberries if desired.
Appearance and taste:
Buckwheat porridge with cranberries and pecans is a warm and comforting dish that has a creamy texture and a nutty flavor. The cranberries add a sweet and tangy taste, while the pecans provide a crunchy texture. The cinnamon and maple syrup give the porridge a warm and cozy aroma. This dish is perfect for a cold winter morning or as a healthy breakfast option any day of the week.
Type of dish: Breakfast porridge
Main ingredients: Buckwheat groats, cranberries, pecans