Cinnamon Buckwheat Porridge with Roasted Grapes
Serves 1
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 teaspoon ground cinnamon
- salt to taste
- 1 handful seedless red grapes
- 1 1/4 cup unsweetened original almond milk
- 1/4 cup cream of buckwheat (i use pocono organic)
- 1 teaspoon pure maple syrup or to taste
- 1 1/2 teaspoons toasted pepitas
- 1 teaspoon hemp hearts (optional)
- Carbohydrate 5.22620665766796 g
- Cholesterol 0 mg
- Fat 0.0415733333065075 g
- Fiber 1.38059996032715 g
- Protein 0.10374 g
- Saturated Fat 0.0106499999951714 g
- Serving Size 1 1 (16g)
- Sodium 3488.89999999879 mg
- Sugar 3.84560669734081 g
- Trans Fat 0.015106 g
- Calories 19 calories
1. Heat oven to 425. 2. Line a rimmed metal baking sheet with parchment paper, then spread your grapes out on the parchment. 3. Season the grapes lightly with salt. 4. Roast the grapes for 15 minutes. Set aside. 5. Meanwhile, bring a small pot of the almond milk to a simmer, then slowly stir in the buckwheat. 6. Simmer the buckwheat for 10 minutes, stirring occasionally. 7. Season the buckwheat with salt and stir in the cinnamon. 8. Spoon the buckwheat into a bowl, then top with the roasted grapes (and any juice), maple syrup, pepitas, and hemp hearts, if using.
