Serving size: approximately 2 bowlfuls
- 1 l of cold water
- 5-6 tsp of organic raw buckwheat flour
- Fresh or freeze-dried lingonberries
- 1 tsp of coconut sugar
- 1 tsp of ground turmeric
- ½ tsp of ground cinnamon
- ½ tsp of ground cardamom
- 3 tsp of hashed ginger (according to your taste)
- Basil leaves (according to availibility and your taste)
In a pot, start to heat up the water (approximately 400 ml).
In a large bowl, mix the water (approximately 600 ml) with the raw buckwheat flour. Mix until smooth.
Pour the mixture gently to the boiling water, stir rapidly at the same time. Mix until smooth.
Bring to boil, remove the pot from the stove.
Cool the mixture down to approximately 40°C and add lingonberries, coconut sugar, turmeric, cinnamon, cardamom and hashed ginger (according to your taste). If you want sweetness, add fruits, maple syrup, or similar.
Serve with basil leaves (according to your taste).