Sat, 7 August 2021
Simple Buckwheat Porridge
(4 servings)
Buckwheat is hugely nutritious and filling – a substantial start to any day. It is a gluten-free and wheat-free carbohydrate that contains high protein, fibre, B vitamins, magnesium, and other nutrients.
Ingredients:
480 mls water
165g raw buckwheat groats (not roasted buckwheat)
3g salt (1/2 teaspoon)
40g maple syrup (2 Tablespoons)
1g cinnamon (1/2 teaspoon)
5 mls vanilla extract
60 mls soy milk (or coconut, almond or hazelnut milk)
You can add any of these to the cooked porridge:
dried fruit
flax seeds
chia seeds
spoonful of almond butter
sliced fresh fruit
raw nuts
Method:
1. Add the water and dry groats to a saucepan. Add in the salt, cinnamon, maple syrup, vanilla. Bring to a boil, cover with lid and reduce to a simmer.
2. Allow the buckwheat groats to simmer for at least ten minutes – check the texture of the groats. They should be squishy, but not mushy or too watery.
3. Once the groats have cooked to a tender state with all the water absorbed, add in the non-dairy milk and continue to simmer on low heat with the lid off until the buckwheat is nice and thick.
4. Add in any seeds, nuts or dried fruit you’d like. A spoonful of vegan buttery spread is also nice.
5. Turn off heat. Allow the buckwheat to cool and thicken about ten minutes before serving.
6. Can be served with fresh fruit, nuts, seeds, or another splash of soy milk.
