Hello good people! A new day, a new post to share with you one of my new favourite breakfast recipes. I am a big fan of porridge, usually with oats of course, however, I have recently been enlightened to the many and varied uses for a lovely little plant seed called buckwheat. While it does take a little planning to use effectively, it is well worth the effort, especially for this gorgeous and satiating morning feast.
What can I tell you about buckwheat? Buckwheat is a plant and in no way related to wheat and associated gluten based grains. A big plus for folks like me! It is also packed with goodness, easy to cook with and makes a fantastic alternative to harder to digest cereals and flours. It is also well priced at around $5 p/kilogram, so fits well within an average household budget like ours. Another win!
I have been using buckwheat flour regularly in my baking and now the seed is making regular appearances in many of my dishes and I am so glad of it! It does require some soaking to get the most benefits from its use, but this is a mere adding some to a bowl and covering it with water, then leaving it to sit overnight before you plan to use it. A good rinse first thing and you are good to go. Easy.
The buckwheat itself once cooked it quite plain in flavour, meaning it can be enriched with a variety of tastes to suit your palate. For this porridge I have added the the sweetness and fragrance of vanilla, with just a hint of warm spice from ground cinnamon. The combination adds depth and comfort and is particularly satisfying when served with a splash of rich maple syrup and seasonal berries. Such a great way to start any day and keep you going until lunch.
Here’s how I make mine;
- 1 cup buckwheat - (soaked overnight and rinsed)
- 3 cups water
- Pinch Sea Salt
- 1 cup milk of your choice - (I use Lactose Free, Cashew or Almond Milk)
- 1 teaspoon ground cinnamon, plus a little to sprinkle
- ½ teaspoon vanilla extract - (alcohol free preferable)
- 2 teaspoons maple syrup
- Fresh berries to top (optional)
- Place buckwheat and water into a saucepan bring to the boil over a medium high heat.
- Reduce heat to low and simmer for 25 minutes with lid on stirring regularly until buckwheat is tender. (Add a little more water if necessary).
- Add half of the milk, the vanilla and cinnamon.
- Simmer for about five minutes until porridge has a thick creamy consistency.
- Spoon into bowls, add remaining milk, top with maple syrup a sprinkle of cinnamon and fresh berries.
- Serve immediately.
So there you have it, my version of a Buckwheat Breakfast Porridge, good tasting and good for all, especially those who need to avoid gluten and lactose. I hope you like it as much as I do.
This recipe has been adapted from one developed by the wonderful Lee Holmes from Supercharged Foods. I am an adoring fan for some many reasons, not the least of which are Lee’s gorgeous and healthy recipes, her focus on cooking with organic wholefoods that are anti-inflammatory and easy to digest, but also because I recently took the step of completing her four week ‘Heal your Gut’ program to see if it could help me with reducing my IBS and other digestive imbalance issues.
My results from this program have far exceeded anything I had even secretly hoped for! Not only have my IBS symptoms almost reversed, I have more energy and I am more clear headed than than I have been for years. It has not been easy at times and I still have a ways to go to complete my healing, HOWEVER, for the first time in a very long time I know I am well and truly on the right track and for this I am ever grateful!
(Just to be clear this information is not sponsored in any way – I just want you to know what amazing work it has done for me and might do for you.)
Tell me, what is your favourite breakfast feast? Are you a fan of porridge or does something else give you the kick start you need?
Cook! Eat! Enjoy!