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Greek Yoghurt-Buckwheat Porridge

Ingredients for two

  • 120 ml buckwheat
  • 270 ml water
  • 200 ml greek yoghurt
  • 2 cardamon capsules (remove skin and crush seeds)
  • pomegranate seeds, 1 blood orange, blueberries and chopped pumpkin seeds
  • honey


  1. Bring water to a boil and add salt and buckwheat. Wait for 7 minutes, then set aside and drain.
  2. Add the crushed cardamon seeds to the yoghurt and mix with buckwheat.
  3. Top with fruits and honey