Technically a fruit seed related to rhubarb, this pseudo cereal is a great gluten-free grain replacement. It is a brilliant alternative to rice, oats or other grains that contain gluten. This warming nutrient-dense Buckwheat Porridge is the perfect recipe to start your day.
2 cup buckwheat grains
2 cup water
1 tbsp cinnamon
1 cup plant-based mylk
1 tbsp raw honey
1 sliced plum (optional)
¼ cup walnuts
- Soak buckwheat for 1 hour or longer in 3 times its volume of water so it’s completely covered
- Once soaked rinse the buckwheat (sometimes it can be slimy) and place in a small pot
- Cover the pot with cold water – 1 cm above the level point of the grains
- Bring the water to the boil, as soon as it reaches the boiling point, bring the heat to low and place the lid on the pot to allow the grains to steam
- Resist taking the lid off which releases the steam but the sound changes to a little crackle when all the water has evaporated and its cooked, approximately 10-15 minutes
- Once cooked stir in your cinnamon and plant-based mylk, allowing the hot grains to heat the mylk
- Transfer to a bowl and top with your plums (or any preferred fruit), walnuts and honey to taste
Buckwheat, like all seeds and grains, contains phytic acid which impairs the absorption of its minerals. When we soak it we remove this and start the sprouting process which makes it easier to digest. If I know I’m using it the next day, I simply soak overnight. Do note, longer soaking reduces cooking time
You can cook your grains a little softer or nuttier similar to al dente pasta depending on taste by reducing the cooking time. Experiment and create the perfect Buckwheat Porridge for you.
Plant-based mylk options are really down to personal preference, I enjoy organic soy or coconut but oat, rice, almond would also work well.
Sweeteners can be substituted for dried fruit, maple syrup and amount to taste
- Serving Size: 2