Spiced Buckwheat Porridge

Ingredients
1 cup buckwheat

2 cups water

1 tsp honey 

1/2 tsp cinnamon

pinch of salt

To serve: 

Puhoi Valley Non-Homogenised Milk

Puhoi Valley Authentic Greek Raspberry and Boysenberry Yoghurt

Raspberries

Method:
1. In a pot, bring the buckwheat and water to boil. Add the honey, cinnamon and salt then reduce to a simmer. 

2. Cover the pot with a lid and simmer for 10 minutes. Turn off the heat and leave the lid on to steam for a further 5 minutes. 

3. Fluff with a fork and serve with a splash of Puhoi Valley Milk, a dollop of Puhoi Valley Authentic Greek Raspberry and Boysenberry Yoghurt and a handful of raspberries.