Creamy Buckwheat Porridge
April 26, 2021
Porridge is the quintessential winter breakfast. It’s so warm and nourishing and one of the easiest way to load up with nutrients.
Those who love porridge but want or need a gluten free version, buckwheat porridge is your thing.
Naturally gluten free (buckwheat is actually a seed) and full of protein & nutrients to fuel that vessel of yours. Here is the recipe you’ve been looking for!
Creamy Buckwheat Porridge
Author: Alice Pages
Ingredients:
-
3/4 cup raw buckwheat groats
-
1/3 cup raw cashews
-
1/2 banana
-
3 tbsp coconut cream or milk
-
1 pitted date, to sweetened (add more if you prefer)
-
1 tsp orange blossom water
-
1/2 tsp vanilla extract
-
1/2 tsp ground cinnamon
-
1 pinch of sea salt
Baked Fruit:
-
1 small apple
-
1 small pear
-
1 tbsp coconut oil
-
1 tsp maple syrup
-
1 tsp ground cinnamon
-
1 tsp vanilla extract
Instructions:
- Soak the dry buckwheat groats and cashews in double volume of water for at least 6 hours or overnight at room temperature. Soaking increases the availability of nutrients, soften the groats and nuts and makes them easier to digest.
- Rinse well the buckwheat groats and cashews under running water until the water is clear and drain.
- Peel and chop the banana, pit and roughly chop the date.
- Add all the ingredients in a food processor or a high speed blender and blend until perfectly smooth, thick and creamy. If you prefer a runnier porridge, add a little more coconut milk and blend until you get the desired consistency. Set aside.
- Prepare the roasted fruits. Wash, core and cut the fruits into medium dices. Heat the coconut oil in a nonstick skillet and add the fruits, maple syrup and cinnamon. Stir to coat and cook over medium-high heat for 5 minutes until the fruits are beautiful golden and soft. Add the vanilla extract and remove from heat.
- Serve the porridge in bowls with the roasted fruits, a handful of granola, fresh berries, nut butter or any of your favorite toppings.
Leave a comment
Comments will be approved before showing up.
