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Buckwheat Porridge

Buckwheat Porridge

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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