Recipe of the Day: Warm Cinnamon Buckwheat Porridge
Before going gluten-free 5 years ago, I would consume oats almost everyday – raw and soaked overnight with raisins, adding fresh fruit the next morning (my dad’s Swiss friend taught him to do this) or cooked with cinnamon and stewed apples. But when I noticed I was reacting to it (e.g. swollen glands) I…