250 g buckwheat
500 ml milk
6 dried apricots
30 g Staffan
in large pieces crushed almonds or walnuts, or hazelnuts
honey or nectar to sweeten guava
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Buckwheat bake gently in a dry pan. Remove from heat and pour in the milk. Add a pinch of salt, chopped apricots and raisins. Allow to cool and absorb the liquid, stirring occasionally. Can be prepared the night before and left in the refrigerator. In the morning, before eating, add the grated apple, yogurt and sprinkle nuts. Sweetened to taste. * The dish is suitable for a light lunch or dinner. * For children's menu are used ground nuts and can pass a little.