Buckwheat and oat breakfast porridge
½ cup buckwheat
½ cup fine oatmeal
2 ½ cups of water
2-3 tablespoons of muscovado sugar
1 teaspoon of cinnamon
1 tablespoon of butter
50 ml fresh milk
1 handful of raisins
1 handful of walnuts
Cook the buckwheat in 1 cup of water for about 15 minutes over low heat. Then add the oatmeal and ½ cup hot water.
Sweeten with muscovado and flavor with cinnamon and vanilla. Boil for another 10 minutes, stirring occasionally. The porridge should be as thick as rice pudding, so add water or milk if needed.
Off the heat, stir in the butter, walnuts and raisins. Divide the breakfast porridge between several bowls, let cool a little and serve topped with chopped walnuts.