Buckwheat Porridge for Breakfast

The nut butter in this recipe smoothes out the texture and enhances the nutty flavor in the buckwheat. The recipe itself is sugar free. Many will find it sweet enough, but you can add your choice of sweetener to suit.

Don’t just save it for a cold winter’s day. And don’t just save it for breakfast.

Ingredients

½ cup buckwheat kernels (roasted or unroasted)

1 cup your choice of milk

1 medium apple, peeled and grated (or chopped)

1 tbs almond or hazelnut butter

Method

Soak the buckwheat for at least half an hour before cooking*. If you want to soak and leave overnight, place in the fridge. Rinse after soaking in a strainer.

Mix all ingredients in a saucepan and bring to the boil. Simmer for approximately 10 minutes until mixture thickens, stirring regularly.

Remove from heat and serve.

Makes 2 servings.

*There are two alternatives to soaking for you:

1. If you haven’t soaked the buckwheat and you don’t want to wait half an hour while you do, don’t fret: Add 1 cup of water to double the amount of moisture, and double the cooking time. And voila, porridge.

2. If you prefer, you can grind the raw buckwheat kernels into coarse flour first, and then no soaking is required, and cooking will take about half the time. It all depends on whether you like a smooth porridge or something with a bit more texture. And whether or not you have a grinder.