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.
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
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.