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 dish for breakfast. Instead of the usual porridge cooked with milk. So they call it muesli, but it's not even muesli... take a look and try it yourself.
Servings 4
Prep Time 10 minutes
Cook Time 50 minutes
Instructions
- If you are cooking gratin for breakfast, it is better to put everything in the bowl of a slow cooker in the evening and use the "delayed start" service. We will need these products and another glass of water, which will be absorbed into the porridge overnight.
- Grind the nuts not very finely in a mortar.
- Mix all the ingredients in a cup: 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, buckwheat should be soaked in advance, for two to three hours, and immediately cooked.
- The bowl of the slow cooker can be covered with baking paper for reliability.
- Mix all this in a separate cup, transfer it to the bowl of the slow cooker and close it.
- We set the Baking program for 50 minutes.
- After cooking the gratin, remove the bowl from the slow cooker and turn it over on a large dish. Remove the baking paper and arrange the portions on plates. Put the pre-sliced fresh fruit on top and pour over the yogurt, pre-cooked in our own slow cooker.
- This should be the beauty of life, which is very difficult to give up. Those who fast can do without yogurt, replacing it, for example, with coconut milk.