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–+ servings

Baked apple, buckwheat and kefir porridge

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
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Ingredients

  • 170 g raw buckwheat groats Use hulled whole groats.
  • 100 g millet Weigh before rinsing, then rinse well in hot water and drain to remove bitterness.
  • 50 g ground hazelnuts Use pure, unsweetened ground hazelnuts.
  • 2–3 apples Use 2 large apples or 3 small ones.
  • 3–4 tbsp brown sugar
  • 300 ml plain milk kefir
  • 400 ml milk About 400 ml: add enough to just cover the apple and moisten all the ground hazelnuts; you may need a little more.
  • 1 pinch salt
  • ground cinnamon Use to taste, plus a little for serving.
  • 1 vanilla pod Split the pod and scrape out the seeds.
  • cooking spray Use a light coating for the baking dish.
  • crème fraîche For serving; strained kefir cheese also works.
  • icing sugar Sweeten the crème fraîche or kefir cheese to taste.

You will need

  • Oven
  • Baking dish, about 18 × 26 cm
  • Grater
  • Measuring jug and measuring spoons

Instructions

  • Preheat the oven to 180°C (350°F).
  • Lightly coat the inside of the baking dish with cooking spray.
  • Grate the apples after washing them under running water, discarding the cores.
  • Layer the buckwheat and millet evenly in the dish, with the grated apple on top.
  • Sprinkle the brown sugar, salt, cinnamon and vanilla seeds over the apple.
  • Pour the kefir over the apple, followed by enough milk to just cover it.
  • Moisten the ground hazelnuts by sprinkling them over the dish and pressing them gently into the liquid with a spoon, adding more milk if any remain dry.
  • Bake for 45–60 minutes, until the top is golden; the millet will be firmer than the buckwheat.
  • Let the porridge cool until it holds together, then cut it into squares.
  • Top each portion with crème fraîche or kefir cheese sweetened to taste with icing sugar, and finish with a little cinnamon.
    • Check the bake from 45 minutes; baking time varies with the oven.
    Makes about 4 breakfast portions. Allow time for the bake to cool before cutting.

Storage and safety

Refrigerate leftovers promptly in shallow containers at 4°C (40°F) or colder and eat within 2–3 days. Reheat the centre to 74°C (165°F). Discard any left out for more than 2 hours, or more than 1 hour above 32°C (90°F). Contains hazelnuts.