Today we will make buckwheat porridge, but in a slightly unusual (non-standard) way in a more quickly digestible and easily digestible form than boiled buckwheat porridge familiar to us from childhood (after all, grains are food for birds and grain by grain is less digestible than if it is already "chewed").
Plus such porridge, that it can be performed both in a sweet version (when you want a dessert) and in a "salty" version. as a second: with spices, onions, garlic, herbs ...
Ingredients:
1. Buckwheat - half a glass
2. Flax seed - 2 tbsp spoons
3. Raisins - a handful
4. Dried apricots - 3-5 pieces
5. Water - 1 glass
Preparation
Pour buckwheat into a glass, fill it with cold water. In an hour, it will swell so much that it will be ready to "jump" out of the glass and "run away" from you (you can soak it from evening to morning).
Many do not know that brown buckwheat is already fried buckwheat, ready to eat, and as the saying goes "just add water!", If you want live buckwheat, then you need to take green one.
Pour into a blender container, add flax seed (also pre-soaked in water, preferably overnight). Add some hot-warm water (as far as the blender "tolerates" and if you want something hot). We interrupt buckwheat and flax until a homogeneous thick mass.
Then we send raisins and dried apricots there (naturally well washed, and if hard, then soak in water in advance too).
We grind everything thoroughly until smooth, transfer it to a plate with a blue border and our porridge is ready for use! Bon appetit, dear friends!
Share with your loved ones and subscribe to the channel!