Buckwheat porridge with apples and cinnamon

Buckwheat porridge is gluten-free and has an alkaline effect, and apples with pectin provide a “sweeping” of the intestines.

Breakfast for energy.

Ingredients:

• 1 cup of buckwheat porridge (previously rinsed)

• 2 cups of water (or unsweetened almond drink)

• 1 large apple (unpeeled, grated or diced)

• a pinch of salt, 1 teaspoon of cinnamon

• microbiota supplement: A handful of walnuts and a tablespoon of ground flax seeds

Procedure:

Pour the buckwheat porridge into boiling water, salt and cook over medium heat for about 10–12 minutes to absorb all the water.

Towards the end of cooking, stir in the grated apples and cinnamon. Cover and let rest for 2 minutes.

Serve in a cup, sprinkle with walnuts and flax seeds. If you want extra creaminess, pour a spoonful of yogurt or kefir over it.

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