
Gluten-free buckwheat porridge with figs: a creamy breakfast with buckwheat, hazelnut milk, tahini, walnuts and fresh figs.
You’ll need: saucepan · chopping board · knife · wooden spoon
A quiet, warm breakfast that's pleasantly satisfying. Creamy, nutty and with a mild sweetness that doesn't need to shout.
Buckwheat → millet flakes (milder, provides iron and magnesium) Hazelnut milk → unsweetened almond milk (provides vitamin E) Tahini → almond butter (milder flavour, contains vitamin E and monounsaturated fats) Figs → berries such as blueberries or raspberries (less sugar, more fibre and polyphenols)
Contains tree nuts and sesame; for small children, adapt the fig pieces and walnuts to their age, and during pregnancy the recipe is unremarkable as part of a normal diet, as long as the ingredients agree with you.
Buckwheat mainly provides magnesium and manganese, plus smaller amounts of iron and zinc. The exact values vary with the variety and processing.
Walnuts mainly contain unsaturated fats, especially alpha-linolenic acid, a plant omega-3 fatty acid. They also bring vitamin E, copper and polyphenols.
Yes, tahini contains calcium, especially when it's made from unhulled sesame. How much actually ends up on your plate depends on the type you use.
That depends a lot on the product. Unsweetened hazelnut milk usually provides only moderate amounts of nutrients; fortified versions often also contain calcium or vitamin D.