Buckwheat Banana Porridge

1/2 cup uncooked buckwheat
1 cup soy milk
pinch of cinnamon

1 ripe banana mashed
2 tablespoons almonds, chopped

Serves 2
In a small pot, combine buckwheat grains, soy milk and cinnamon. Cover with a lid, bring to a boil, then let simmer on low heat until liquid has been absorbed and buckwheat is soft and chewy, about 10 minutes.
In a serving bowl, stir in the mashed banana into the cooked buckwheat. Sprinkle with chopped almonds. Serve immediately.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com