- For the porridge put the buckwheat, oil, salt, water and sugar into a pressure cooker. Close lid and cook for 15—20 min (according to taste of bite).
- Open lid and stir in the black sesame paste. Stir well to get a porridge like consistency. Let simmer, if there is still some liquid to absorb. Or add water, if the porridge became to dry. Let set aside.
- For the sesame crunch, mix and heat water and sugar in a non-stick pan until dissolved. When it’s hot add sesame seeds and never stop mixing and stirring, until it gets sticky.
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Place porridge in a bowl and top with sesame crunch, maple sirup or salt flakes. If tolerated, and in season, add fresh blueberries.
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