Coconut and Baked Apple Buckwheat Porridge
Start your day off right with a delicious bowl of coconut and baked apple buckwheat porridge. The secret to this dish is using coconut milk instead of regular cow's milk. Coconut milk is naturally sweet, so you won't need to add a lot of sugar. The baked apple with honey and cinnamon adds the perfect finishing touch to the flavor combination.
Information
Ingredients
- Millet150 g
- Coconut milk400 ml
- Coconut flakes15 g
- Sugar15 g
- Butter20 g
- Apple2 piece
- Honey20 g
- Cinnamon0.5 teaspoon
- Dried apricots50 g
- Water300 ml
- Salton taste
Directions
Prepare all the ingredients. Rinse the buckwheat well, wash the apples, and blanch the dried apricots with boiling water. I recommend always rinsing any grains, as visually clean grains may contain not only dirt but also traces of chemicals. I prefer to use green apples for baking, as they taste better in my opinion.
Cook the buckwheat in water for 10 minutes.
Bake the apples. To do this, carefully cut off the tops and remove the core with the partitions and seeds without puncturing the bottom. Then, put 10 g of honey into each apple, sprinkle with cinnamon, and bake in the oven at a temperature of 200 degrees Celsius for 20 minutes. If you use less dense apples, such as red ones, reduce the baking time.
Drain the remaining water and pour coconut milk into a saucepan with wheat. Cook over medium heat for another 10 minutes. At the end of cooking, add finely chopped dried apricots, sugar, and salt to taste, stir.
After 20 minutes, remove the apples from the oven. Now you can serve the dish. Take two deep plates, pour porridge into them, and place the baked apple in the center. Put butter in each plate and sprinkle with coconut flakes.
The wheat porridge with coconut and baked apple is ready! Enjoy your meal!
