Buckwheat Gratin with Nuts and Dried Fruits Recipe
Gratin is a French casserole that can be made from anything. It is mainly found in potatoes, meat, fish with sauce and cheese. But this dish is more suitable for dinner. I offer you a delicious, hearty meal for Breakfast. Instead of the usual porridge cooked with milk. So they call it muesli, but it's not even muesli... see and taste for yourself.
If you are preparing a gratin for Breakfast, it is better to put everything in the bowl multivarki in the evening and use the service "delayed start".
We will need these products and another glass of water, which will be absorbed into the cereal overnight.
Nuts RUB not very finely in a mortar.
Mix in a Cup all the ingredients: finely chopped dried apricots, 2 tablespoons of honey, 2 tablespoons of olive oil, pure buckwheat, a glass of water and a pinch of salt.
If you plan to cook gratin for dinner, the buckwheat should be soaked in advance, two or three hours, and cook immediately.
Bowl slow cooker for reliability can be covered with baking paper.
All that is mixed in a separate Cup, shift into a bowl slow cooker and close.
We expose the program "Baking" for 50 minutes.
After preparing the gratin, take out the bowl from the slow cooker and turn it over on a large dish. Remove the baking paper and lay out portions on plates. Put on top of the sliced pre-fresh fruit and pour yogurt, pre-cooked in our own slow cooker.
That's the beauty of life is supposed to be, which is very difficult to refuse. Those who fast can do without yogurt, replacing it with, for example, coconut milk.