Buckwheat Porridge with Raspberries

Name: Buckwheat Porridge with Raspberries
Yield: 2 servings
Ingredients: 1 tsp Blue Poppy seeds; 200 ml semi-skimmed milk; 200 ml buckwheat flakes; 2 pinches salt; 100 g Frozen raspberries; Greek yoghurt; honey

Buckwheat porridge with raspberries is both tasty and heathly. Served with creamy yogurt and honey on top, the porridge becomes extra luxurious.

Instructions

Step 1

Mix everything together except the raspberries in a pan.

Step 2

Boil and simmer for about 4 minutes on a medium heat, stirring.

Step 3

Add the raspberries and stir for about ½ minute. Serve with one dollop of yogurt and some honey.

Enjoy!

Ingredients

Blue Poppy seeds	1 tsp
Semi-skimmed milk	200 ml
Buckwheat flakes	200 ml
Salt	2 pinches
Frozen raspberries	100 g

For Serving

Greek yoghurt
Honey

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