Saffron porridge with apples and toasted buckwheat
Cooking time: 15 minutes | Servings: 4
The perfect pick me up and start of the day. A creamy saffron porridge with crispy buckwheat and smooth oatmilk.
PRIMUS | TREKKING & EXPEDITION
Ingredients:
4 dl whole buckwheat groats
4 tbsp honey
2 tbsp ground cardamom
4 dl steel cut oats
8 dl water
0.5 g saffron
2 tsp vanilla sugar
2 apples
2 dl oat milk
4 tbsp cloudberry jam
A pinch of salt
Instructions:
PREPARE AT HOME
01
Set the oven at 200 C. Rinse the buckwheat in hot water for 1 minute and spread onto a tray. Mix with the honey and cardamom and toast in the middle of the oven for 10 min. Let it cool and pack in a container or bag.
02
Mix the oats, vanilla sugar, a pinch of salt and saffron in a container.
COOK OUTSIDE
01
Cut the apple into smaller pieces.
02
Blend the water and oat mix into a pot together with 1 dl of oatmilk. Bring to boil and let simmer for 3-5 min.
03
Serve the porridge and top with apples, the toasted buckwheat, cloudberry jam and oat milk.
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