Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Buckwheat
To fill the jar
Utensils
2 preserving jars (each approx. 500 ml)
How it's done
Buckwheat
Bring the water to the boil in a pan. Remove the pan from the heat. Add the buckwheat, cover and leave to absorb for approx. 10 mins. Drain the buckwheat, rinse with cold water, return to the pan. Add the date syrup and cinnamon, mix.
To fill the jar
Pour the yoghurt substitute into the jars. Layer the buckwheat and all the other ingredients one after the other in the jars, seal the jars.
| Note: | This breakfast in a jar can be kept in the fridge for up to 2 days. |
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