Buckwheat Porridge with Strawberries
Buckwheat porridge with strawberries - Berry good - the perfect summer breakfast. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Strawberries are a great slimming fruit, because they contain few calories, almost no fat and hardly any carbohydrates.
You can vary this buckwheat breakfast in summer with different toppings, such as raspberries, blackberries or blueberries.
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 5,001 mg | (125 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 2.6 μg | (1 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 10 ozs Buckwheat
- ½ Vanilla bean
- 10 ozs Strawberries
- 14 ozs Oat Milk
- 2 tsps Agave syrup
- 3 Tbsps slivered almonds
Preparation steps
Soak buckwheat in cold water overnight. The next day, drain and rinse with clean water. Set aside 1/3 of the soaked buckwheat.
Slice the vanilla pod lengthwise and scrape out the pulp.
Clean, wash and dab dry the strawberries and, depending on size, halve or quarter them. Set 1/2 cup strawberries aside.
Puree the oat drink with 2/3 of the buckwheat and 1/2 cup strawberries with a blender. Heat pureed buckwheat with agave syrup and vanilla pulp in a pot at medium heat for 2 to 3 minutes, stirring regularly. Then stir in the remaining buckwheat.
Pour buckwheat porridge into glasses or bowls and garnish with strawberries and flaked almonds.
