2 cups macadamia milk (or milk from the allowed list)
1 cup filtered water
1 teaspoon cinnamon
2 tbsp coconut flakes
STEP 1. Add the buckwheat and cinnamon to a pan with 1 cup of boiling water and heat until the water is absorbed
STEP 2. Add 1 cup milk and stir well.
STEP 3. Keep cooking and gradually add in the remaining milk when needed – don’t let the buckwheat run out of liquid.
STEP 4. It should take about 20 minutes to cook completely, at which point it should resemble porridge but retain a slight crunch.
STEP 5. Core and dice apple and place into saucepan.
STEP 6. Add approx 1tbsp with sprinkling of cinnamon.
STEP 7. Stir until cooked through and has gone slightly brown.
STEP 8. Remove from heat and serving onto the porridge.
For a quicker cooking time, soak the buckwheat groats overnight (or for at least 6hrs) in a bowl with enough water to cover them. Once soaked, drain and rinse with cold water to get rid of the film that can form, then follow the delicious recipe above!