Buckwheat Porridge

I've been making this porridge for a good while now and it's actually one of the first things I made with buckwheat, which is a naturally gluten free pseudograin/pseudocereal.  This porridge is really creamy and warming without being too heavy, so it's perfect for the not so hot spring/summer mornings.

Ingredients
Makes 1 serve

1 mug buckwheat groats
2 mugs plant based milk – rice or almond are my milks of choice
1/2 mug of frozen blueberries
A handful of toasted almonds
1tbsp (heaped) coconut cream
A sprinkle of ground cinnamon

Method
Put the buckwheat and milk into a saucepan.  Bring to the boil before reducing to a simmer.  Cook until all the liquid has been absorbed and the buckwheat is soft.  Remove from the heat and stir in a little of the coconut cream.  Put the frozen blueberries in a bowl.  Top with the porridge, the rest of the coconut cream and a sprinkling of cinnamon.  You could add a touch of raw honey too, if desired.

The porridge will begin to defrost the blueberries so you’ll have a lovely, fruity surprise at the bottom of the bowl.


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