Gluten-free porridge with raspberries

This gluten-free porridge made of roasted buckwheat is nutty, full of texture and delicious. It’s easy to make and keeps your stomach full till lunch.

170 g / 1 cup roasted buckwheat (also known as kasha)
almond milk (or any other plant milk)
200 g / 7 oz frozen (or fresh if in season) raspberries, thawed
a handful hazelnuts, chopped
a handful shelled pumpkin seeds
2 squares dark chocolate, chopped (optional)
maple or agave syrup, to serve (optional)

View the full recipe at Lazy Cat Kitchen →