Buckwheat Breakfast Porridge
Prep time
Cook time
Total time
A light creamy vanilla and cinnamon breakfast porridge. Free from gluten and lactose and chock full of flavour!
Recipe type: Breakfast
Cuisine: Modern Australian
Serves: 2 serves
  • 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)
  1. Place buckwheat and water into a saucepan bring to the boil over a medium high heat.
  2. 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).
  3. Add half of the milk, the vanilla and cinnamon.
  4. Simmer for about five minutes until porridge has a thick creamy consistency.
  5. Spoon into bowls, add remaining milk, top with maple syrup a sprinkle of cinnamon and fresh berries.
  6. Serve immediately.
Lovingly adapted from Supercharged Foods
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/03/10/buckwheat-breakfast-porridge/