Buckwheat is known as pseudocereal, rich in fiber and gluten-free. It contains nine aminoacids and has relatively low glycemic indeks which makes it an excellent choice for diabetics.
Ingredients for gluten-free breakfast:
- 100 g of buckwheat kasha
– 0.5 l of milk
– 50 g of dried plums
– cinnamon powder
- 1 tablespoon of honey
Cook buckwheat in milk for about 20 minutes. To speed up the process, leave buckwheat to soak overnight. Use a stick blender and mix until it reaches the consistency you like and then mix in honey, cinnamon and plums. Serve warm.