Buckwheat Casserole with Dried Apricots

Cooking:

Boil 1 cup of water and add the buckwheat groats. Bring to a boil, skim off any foam.

Reduce the heat to low, cover with a lid, and cook until fully done.

Rinse the dried apricots, pour boiling water over them, and let sit for 10 minutes. Drain well. Puree half of the apricots in a blender and cut the rest into thin strips. Combine both forms of apricots.

In a bowl, mix the cottage cheese with the egg and honey until smooth. Add the cooked buckwheat and mix again.

Grease a baking dish and spread half of the buckwheat-cottage cheese mixture evenly.

Spread the apricot filling over the bottom layer.

Add the remaining buckwheat-cottage cheese mixture on top and smooth the surface.

Preheat the oven to 170°C (340°F). Cover the dish tightly with foil.

Bake for 25 minutes. Remove the foil during the last 10 minutes of baking. Let the casserole cool before slicing.

Enjoy!