One day I was visiting a russian friend of mine who lives in Berlin. For breakfast she made buckwheat porridge. At first I didn’t even want to taste it as I assumed that I don’t like buckwheat. Surprisingly whole grain buckwheat appeared to be quite different from buckwheat flakes – totally different. I fall in love with this porridge.

The portion looks smaller than what it feels in your stomach. Structurewise it stays grainy.

Ingredients for two:

• 120 g whole buckwheat grain (rinsed well beforehand)
• 8 g brown sugar (< 2 t.)
• 1 ml cardamom
• 20 g sun flower seeds
• 30 g dry sweet cranberries (pack separately)
• c. 14 g  butter (1 T.)
• c. 18 g  dry milk (c. 2 T.)

Weight: 200 g
Water: 6 dl (of which 2 dl cold and clean)

Diatary value estimate (per person): energy 399 kcal, protein 12,3 g, fat 10,1 g, fibre 7 g, some iron and calcium

At home:

1. Clean the buckwheat well before the trip by rinsing it with cold, hot and cold water. Redehydrating it is a bit of an effort but makes it easier to use buckwheat in the wilderness.

1. Soaking the buckwheat over night makes the cooking time shorter. Use about 4 dl of cold clean water. This porridge can be eaten also raw, without cooking.
2. To make a hot porridge, boil the buckwheat until the water is out. Add butter and fry lightly. Add cranberries.
3. Make milk by mixing 2 table spoonfulls of dry milk powder with 2 dl of clean cold water.