Buckwheat Bake with Raisins and Cinnamon

1. 1 Milletpack 800 g ≈ $3.50 40 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
3. 3 Grapes≈ $6.00 per kg 50 g
4. 4 Brown sugar 10 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Cinnamon 1 g
7. 7 Baking powder 3 g
8. 8 Cream cheesepack 140 g ≈ $1.80 25 g
9. 9 Butterpack 180 g ≈ $1.58 10 g
10. 10 Almondspack 150 g ≈ $4.00 8 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat groats, then cover with milk² and 60 ml water. Simmer on low heat for 15–20 minutes until tender and thickened.

2. Let the porridge cool for 5 minutes, then stir in the egg, sugar, cinnamon, baking powder, and farmer’s cheese until it forms a thick, spreadable batter.

3. Wash the raisins, halve them, and fold into the batter.

4. Grease mini muffin tins or ramekins with butter⁹ and fill them two-thirds full with the batter.

5. Chop the almonds¹⁰ coarsely and sprinkle over the top.

6. Bake at 350°F (180°C) for 20–25 minutes, until golden brown.