~A breakfast so wholesome, aromatic and falvourful it will have you singing all day!~

Prep time: 5 minutes
Cook time: Approx 30 minutes
Serves: 2

Ingredients

Buckwheat Porridge

1/2 cup raw buckwheat groats (this is just the whole seeds make sure not to use buckwheat flour) washed well and drained
1 cup plant milk of your choice
1/2 tbsp maple syrup (or whichever sweetener you like)
A good pinch of ground cinnamon
1/4 cup chopped roasted almonds (or raw almonds)
1/2 diced banana (I have used frozen banana before when I didn’t have any fresh and it is just as good)

Toppings

Raw cacao nibs
Coconut flakes
Coconut yoghurt
Sliced strawberries

Directions

Add the buckwheat, milk, maple syrup and cinnamon to a small saucepan. Bring to a boil and then cover and lower the heat. Cook for 10 minutes and then add in the almonds and banana. Cook for a further 15 minutes. You may need to have the lid on a slight angle if it starts to bubble over as mine tends to do. Stir it occasionally to make sure it doesn’t stick to the bottom. Add a little extra milk and cook for a further 5 minutes. The buckwheat should be tender but a little chewy with some texture.

Ingredients

Fruit compote

1/2 cup water
1 small ripe pear peeled and diced
1 tbsp maple syrup (or sweetener of choice)
4 drops orange blossom water (or you could use some zest of half an orange and squeeze some of the juice in)
1/2 cup frozen blueberries
1 tsp corn flour mixed with 1/2 tsp water in a glass (this is for thickening)
Lemon zest
A few drops of lemon juice

Directions

You can prepare this while your buckwheat porridge is cooking.

To a small saucepan add the water, pear, maple syrup and orange blossom water (or orange zest and juice). Bring it to a boil and then lower the heat and cook for 10 minutes. Add in the blueberries and cook for 5 minutes. Add in the corn flour mix and stir for a few minutes until thickened. Add some lemon zest and a few drops of lemon juice, mix well and turn the heat off. The aroma of this fruit compote is utterly divine!

To serve, divide the buckwheat porridge into 2 bowls (if serving for 2) as well as the fruit compote. Add your toppings if using any and enjoy this exquisite and unbelievably delicious porridge that will put a smile on your face and ignite a spark in your soul!

Cook’s note: To have the buckwheat more tender soak overnight. Follow the same cooking process but you may find it may only need 20 minutes of cooking time. Just taste it and cook longer if needed according to your taste and the texture that you prefer.

Did you know that buckwheat is actually a cereal and not wheat at all despite its name. It is a complex carbohydrate, gluten free and a great source of protein, dietary fiber, 4 B vitamins and several dietary minerals such as niacin, manganese, magnesium and phosphorus.

Buckwheat is so versatile! You can have it sweet or savoury, as a grain, in a salad or as a porridge. You can also use buckwheat flour to make pancakes, gravy, bread or pizza dough…the possibilities are endless! Buckwheat groats and flour are everywhere now sold in most supermarkets and health food stores.