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 Prep Time
4 10minutes
Cook Time
50minutes
Servings Prep Time
4 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. 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.
  2. Grind the nuts not very finely in a mortar.
  3. 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.
  4. The bowl of the slow cooker can be covered with baking paper for reliability.
  5. Mix all this in a separate cup, transfer it to the bowl of the slow cooker and close it.
  6. We set the Baking program for 50 minutes.
  7. 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.
  8. 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.
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