Buckwheat Porridge
Buckwheat porridge is a pretty common breakfast in our kitchen. The versatility of it appeals to me because it can be eaten any time of the year and topped off with whatever is in season at that time.
The best thing about Buckwheat is, that not only is it gluten-free, its grain-free. It's not a grain, it's a seed loaded with lysine, magnesium and flavonoids. There are a few Buckwheat selections out there, but I like the Creamy Buckwheat Cereal product from Bob's Red Mill the best.
My Buckwheat Porridge has been a long-time favorite of my private clients and when I introduced it to my customers at the San Ramon Farmers Market, it quickly became a best-seller, often selling out, first thing in the morning!
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4-6
This Buckwheat Porridge is:
gluten-free
grain-free
dairy-free
legume-free
refined sugar-free
Tag me #purefreshdaily if you make this recipe so I can feature you!
Ingredients
1 cup buckwheat cereal flakes (soaked overnight, rinsed and drained) *see note
2 cups water
2 cups milk (your choice)
3 T maple syrup or honey
2 tsp vanilla extract
1/2 tsp sea salt
1 T butter
1/2 teaspoon ground cinnamon
Note: I soak my 1 cup of buckwheat in 2 cups of spring water over night to make it more easily digestible. Soaking decreases the cooking time also. You can also swap out the buckwheat for oats and continue using the same recipe.
Instructions
1. Combine ingredients in medium sauce pan.
2. Whisk to avoid clumping.
3. Cover sauce pan with lid.
4. Simmer over low heat for 15 minutes, whisking often to avoid burning.
5. Ladle into individual bowls.
6. Top with your choice ingredients.
Topping options:
fresh fruit
fresh berries
chopped nuts
jam/jelly
hemp seeds
chia seeds
chopped dates
drizzle with maple syrup
drizzle with honey