Take a medium cooking pot and add 50 gr buckwheat flakes. Add the 250 ml of apple juice
& the 250 ml of water to the pot. Stir
up on medium high heat.
When hot and bubling, set the timer on 10 minutes. Stir
frequently to prevent burning. Adjust the heat
if necessary. After 10 minutes, turn
off and set aside. With the lid on, let it sit for 5 minutes. The grains can
absorb a bit more liquid this way.
In the meantime, take a little pan with non stick coating
up on higher heat. Melt
margarine. When hot and sizzling, add the apple chunks and scatter the cinnamon all over the apple chunks. Place a lid on. Let it stew
for about 4 minutes. Then, turn
the apple pieces over in the pot and add 2 teaspoons of the coconut blossom sugar. Stir
it all round the apple chunks. Fry
for another few minutes. The blossom sugar makes it a bit like a soft caramel.
When the buckwheat porridge has sit for 5 minutes, plate
up. My porridge wasn't too thick but it will thicken
when it cooles
off. Take a soup
bowl or breakfast bowl and laddle the porridge in it. With the help of a spoon, spoon
apple chunks on the middle of your porridge and enjoy immediately!