Buckwheat Porridge Recipes

BUCKWHEAT PORRIDGE

Steps:

• Place the pan on medium heat and add water and coconut milk.
• Rinse the Buckwheat and add it to the saucepan.
• Once the mixture starts boiling, reduce the heat.
• Let it simmer for a minute or two.
• Add vanilla extracts, cinnamon, or cardamom powder.
• Cover the pot and let it cook for 10 minutes.
• Turn off the heat after 10 minutes but keep the lid on.
• Remove the lid after 5 minutes.
• Pour the porridge into the bowl and garnish it with fresh fruit of your choice.
• Drizzle maple syrup on top and enjoy.

EASY BUCKWHEAT PORRIDGE

Steps:

• Soak buckwheat groats for at least 4 hours. This step is optional, but it makes buckwheat groats easier to digest and they'll cook faster.
• Drain the groats and add them to a food processor or a blender with the milk. Blend until smooth.
• Add the mixture to a saucepan, bring it to a boil and cook for about 5 minutes over medium-high heat, stirring occasionally.
• Serve the porridge in bowls and add your favorite toppings (we added sliced bananas, cacao nibs, maple syrup, slice almonds and also almond butter).
• Keep leftovers in a sealed container in the fridge for up to 4 days.

CREAM OF BUCKWHEAT - TRADITIONAL METHOD

Steps:

• Place cream of buckwheat and 1.5 cups of water in a pot. Stir and cover. Leave on the counter for 8 hours or overnight.
• In the morning, add remaining water to the pot, add the salt and bring to a boil. Reduce heat and cook until smooth and desired thickness, about 5 minutes.
• Serve immediately with a whole sweetener or fruit and healthy fat of choice such as butter, ghee or coconut oil.
• Refrigerate leftovers.

BUCKWHEAT PORRIDGE

Steps:

• To activate your buckwheat groats, soak them in double the volume of filtered water using a glass or ceramic bowl. Leave at room temperature overnight or for 8 hours, loosely draped with a tea towel if you like. Rinse well and drain. Soaking increases the nutrients available and makes them easier to digest by helping to neutralise the negative effects of too much phytic acid and other anti-nutrients. 1. Place your soaked and rinsed groats in a food processor (for a chunkier texture) or powerful blender (for a smoother texture). Add 500ml water and the dates and blend until smooth. 2. Pour into a large saucepan, add the sea salt and the coconut oil or butter. 3. Bring to the boil, stirring continuously to avoid lumps. Simmer for about 5-6 minutes, stirring occasionally, to stop it sticking to the bottom of the pan. 4. Ladle into a bowl and add your toppings to taste. Tip: Instead of dates, you could add some maple syrup or stevia. You could also add raw honey, but only once the porridge is cool enough to eat, otherwise the high heat destroys much of the honey's enzymes and nutritional value.