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Sour cherry buckwheat porridge with pear

Sour cherry buckwheat porridge with pear

Preparation time:
20 min
Difficulty level:

Nutritional values:

63 g
7 g
9 g


Pears (fresh)Pears (fresh)⅝ (100 g)
Maple syrup, maple syrupMaple syrup, maple syrup ½ Teaspoon
Water, tap waterWater, tap water 125 ml
Cinnamon, cinnamon powderCinnamon, cinnamon powder 1 Knife tip(s)
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Sour cherries (fresh)Sour cherries (fresh) 100 g
Lemon juiceLemon juice ½ Teaspoon
Almond milk (unsweetened)Almond milk (unsweetened) 100 g
Vanilla powder, vanilla (ground)Vanilla powder, vanilla (ground) 1 Knife tip(s)
BuckwheatBuckwheat 50 g
Pecan nuts, pecansPecan nuts, pecans 10 g


Step 1:
125 ml salted water in a small saucepan bring to a boil. In the meantime, briefly rinse the buckwheat well in a sieve and then add to the boiling water. Bring to the boil briefly and simmer over low heat with the lid closed for about 15 minutes until the water has almost completely boiled down.
Step 2:
Then wash the pear well, core it and cut half of it into fine slices, the other into cubes. Then immediately sprinkle with the lemon juice so that the slices do not turn brown. Wash the sour cherries well, pit them and remove the stalks.
Step 3:
Stir the almond milk together with the pear cubes and the sour cherries into the buckwheat and heat everything again openly over medium heat for about 3 min while stirring constantly but carefully. Then season the finished porridge with maple syrup, cinnamon and vanilla according to taste.
Step 4:
Finally, place the finished porridge in a small bowl and sprinkle with the pear slices and the chopped pecan nuts. Enjoy.

Macronutrient distribution:

The recipe Sour cherry buckwheat porridge with pear is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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