Name: Berry buckwheat porridge with egg whites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/3 cup buckwheat groats; 1 1/3 cups water; 10 large egg whites; 1/2 tsp salt; 3 oz fresh blueberries; 2 tbsp sliced almonds; 1/4 tsp ground cinnamon

Instructions

Prep 10 min · Cook 10 min

Place the buckwheat groats in a blender. Pulse 5 to 8 times until the groats are broken down into a coarse meal similar to cornmeal, ensuring no fine powder forms.
In a small dry saucepan over medium heat, add the almonds. Toast for 2 minutes, stirring constantly, until golden and fragrant. Remove the almonds and set aside.
In the same saucepan, combine the ground buckwheat meal, water, and salt. Bring to a simmer over medium heat. Cook for 5 to 7 minutes, stirring often, until the mixture is thickened and the water is mostly absorbed.
Remove the pan from the heat. In a medium bowl, whisk the egg whites. Slowly whisk about 4 tablespoons of the hot porridge into the egg whites to warm them. Stir the tempered egg mixture back into the saucepan.
Return the pan to medium-low heat. Stir constantly for 2 to 3 minutes until the porridge is fluffy and fully set with no clear liquid remaining. Stir in the cinnamon. Done when set and fluffy, 160°F.
Transfer the porridge to a bowl and top with the fresh blueberries and toasted almonds.

Nutrition

Ingredients

Instructions

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