Buckwheat porridge with Ceylon cinnamon 


1/2 cup buckwheat flakes (or groats)

2-3 cups almond milk (or any plant milk)

1/4 cup popped quinoa

3 tbsp seed mix, from Rapunzel

3 tbsp nuts, from Rapunzel (I used walnuts, pecan and almonds)

1 tsp Ceylon cinnamon from Kryddhusid

1/2 tsp pure vanilla, from Rapunzel

1/4 tsp salt

5 drops caramel stevia, from Good Good (optional)

The recipe is sponsored by Rapunzel, Kryddhusid and Good Good.


Add the almond milk and buckwheat flakes to a sauce pan and let it simmer on low heat for about 2-3 minutes. Stir in cinnamon, salt and vanilla towards the end. Remove the saucepan from the stove top and blend in the popped quinoa, seed mix and nuts. If you like the porridge sweet I highly recommend using caramel stevia from Good Good

Serve with blueberries, fruit or whatever you like. 

If buckwheat groats are used (instead of flakes) it’s better to soak over night and they need to be boiled a bit longer, or for 15-20 minutes.

It’s different how thick people like their porridge. I prefer mine rather thick and think it’s nice to pour some almond milk over. Those who prefer a thinner porridge simply add more plant milk before boiling.

In the porridge on this photo I only used sesame seeds. No popped quinoa, seed mix nor nuts. On top I added some almond- and hazelnut butter, sesame seeds, pumpkin seeds and pomegranate. Absolutely delicious.

The recipe is sponsored by Rapunzel, Kryddhusid and Good Good.

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