Buckwheat porridge with apple and walnuts

Method

1. Briefly rinse the buckwheat under hot water.
2. Bring the water to a boil in a small saucepan, add the buckwheat and simmer, covered, over medium heat for 10–12 minutes.
3. Wash and core the apple and cut it into small cubes.
4. Add the apple, almond milk, apple juice and cinnamon to the pan.
5. Simmer over low heat for about 5 minutes, stirring now and then, until thick.
6. Roughly chop the walnuts.
7. Spoon the porridge into a bowl, scatter over the cranberries and walnuts and eat warm.