Serves: 2
1 cup plant based milk
2 cups water
Heat milk and water in a saucepan, bring it to a boil, turn off the stove.
6 saffron filaments per person (I used 12)
Add saffron and leave it for 15 minutes for the saffron to soak.
1/2 cup cream of buckwheat
1 tbsp rose water
1/4 tsp ground cardamom
Add cream of buckwheat, rose water and cardamom. Stir to combine. Allow it to boil and reduce the heat to low and cook for 10 minutes.
1 tsp coconut oil
Add coconut oil, mix well, reduce the heat to low, simmer uncovered for 3 minutes, stir frequently.
Divide into 2 serving bowls.
Yields: 2 and 1/4 cups
1/4 cup plant based milk / serving
2 tbsp pistachio, finely chopped / serving
2 tbsp maple syrup / serving
1/2 banana, chopped / serving
1/3 cup berries / serving
Garnish with pistachio, maple syrup and fruits.
Source: theflamingvegan
Taste Note: Tastes AWESOME.
1 cup plant based milk
2 cups water
Heat milk and water in a saucepan, bring it to a boil, turn off the stove.
6 saffron filaments per person (I used 12)
Add saffron and leave it for 15 minutes for the saffron to soak.
1 tbsp rose water
1/4 tsp ground cardamom
Add cream of buckwheat, rose water and cardamom. Stir to combine. Allow it to boil and reduce the heat to low and cook for 10 minutes.
1 tsp coconut oil
Add coconut oil, mix well, reduce the heat to low, simmer uncovered for 3 minutes, stir frequently.
Divide into 2 serving bowls.
Yields: 2 and 1/4 cups
1/4 cup plant based milk / serving
2 tbsp pistachio, finely chopped / serving
2 tbsp maple syrup / serving
1/2 banana, chopped / serving
1/3 cup berries / serving
Garnish with pistachio, maple syrup and fruits.
Source: theflamingvegan
Taste Note: Tastes AWESOME.
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