Creamy cooked buckwheat groats with warm spices and berries. Gluten-free, high in rutin and minerals.
Rinse buckwheat groats under cold water.
Combine buckwheat with coconut milk and water in a small pot.
Bring to a boil, then reduce heat to low.
Simmer for 12-15 minutes until groats are tender and liquid is absorbed.
Stir in cinnamon and a drizzle of honey.
Top with fresh blueberries and a sprinkle of pumpkin seeds.
Serve warm.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.