by FoodMaestro | 17 May 2016
This buckwheat porridge recipe is creamy, rich and filling.
Makes: 4 servings
1 cup of raw buckwheat groats
2 1/2 cups milk of choice (almond, rice, coconut)
1 tablespoon Manuka honey or Maple Syrup
1 teaspoons of powdered cardamom or cinnamon
Overnight soak the raw buckwheat groats in cold water to soften and reduce cooking time. Rinse and drain before use.
Place the buckwheat into a medium sized saucepan and cook for 2/3 minutes until toasty make sure they don’t stick to the pan.
Next add the milk of your choice for a creamier dish or you can use water and heat on medium heat gently simmer until a porridge-like consistency is reached.
Lastly stir in the honey/syrup and sprinkle on the cardamom/cinnamon and take of the heat to serve.
Serve plain or with unsweetened coconut yoghurt and a choice of fresh fruit or seeds.
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