Bio-Oz Buckwheat Pumpkin & Almond Porridge

A great way to start the day, thank you Linda for this tasty recipe

All Ingredients

• 1/2 cup Bio-Oz buckwheat kernels

• 1 cup kabocha pumpkin, diced small

• 2 1/2 cups water

• 1/2 teaspoon cinnamon

• 1 teaspoon virgin coconut oil

• 1 tablespoon almond butter

• Scape of vanilla bean

• Honey and flaked toasted almonds

Takes overnight, 20mins, serves 2.

Instructions

1. Soak buckwheat overnight.

2. Rinse and add to pot with water, pumpkin, cinnamon, vanilla and oil.

3. Simmer for about 20 minutes till thick and creamy. Stir often to prevent sticking.

4. Take off heat. Smash pumpkin with the back of a spoon or folk.

5. Stir through almond butter and serve with a drizzle of honey and flaked almonds.

Also yum served in ramekins as a pudding style dessert