Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Buckwheat Porridge

By Tuesday, July 02, 2013 , , , ,



This buckwheat porridge combines the thick and fluffy texture of oatmeal with the nutty taste of buckwheat, and is a satisfying breakfast on a cloudy or cold morning. Buckwheat is a truly fantastic seed which works in place of grains for those suffering from intolerances, and it's so dense and filling that it keeps you going for hours, and as someone who suffers from gluten intolerance, it's the perfect addition to my diet to keep it varied. You can also choose to leave the buckwheat groats whole for a nuttier texture. In the photo above I also chose to cook in some frozen blueberries for a pop of colour and flavour.
You will need:

1/3 cup raw buckwheat groats soaked in water overnight
1 cup almond milk
3/4 banana, mashed
1 tsp vanilla extract

Rinse and drain your buckwheat, then put it into a food processor and pulse for 10-15 seconds until the buckwheat is slightly gooey and dough like, but there are still whole groats recognisable. Bring the almond milk to the boil, turn down to a simmer and add the buckwheat. Stir well, and leave to cook on a low heat for 3-4 minutes, then add the mashed banana. Stir continually for 2-3 minutes and allow it to thicken up, then add the vanilla extract and serve when combined and hot. Top with a splash of extra almond milk, the rest of the banana and your choice of fruit, nuts, seeds or nut butters.

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8 comments

  1. Hi Siobhan, I want to try this recipe, but should it be 1/3 cup of already soaked groats or 1/3 cup of dry buckwheat?

    Thanks for you help :)

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  2. Hi Siobhan, could I use buckwheat flour to make this?

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    Replies
    1. I don't think so! You would end up with a saucepan of pancake batter!

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  3. I've just tried these out a smij before bed and they were delish! instead of soaking the buckwheat overnight i just processed them in a blender until they were more of a powder and cooked them on the hob straight away, does this make any difference do you think? absolutely LOVE your blog, couldn't live without it! x x x

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    Replies
    1. Nope, that's fine! It just depends on the texture you want! I like mine to be chunkier but still soft so I need to soak it :)

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  4. Hi Siobhan,

    Thanks so much for this recipe.

    Do I have to soak the buckwheat beforehand or will it soak up the flavours fine if I don't?

    Also I see a lot of your recipes combing fruit with food, is this OK? I heard it's hard for digestion and causes bloating.

    For example a lot of banana is used with porridge but I've heard you're body can't digest the two together and you can't take in the nutrients, so they are lost? I read a lot of health food blogs (which I love) and the same feeling crops up to me?

    I would love for some feedback and reassurance, as I believe when the two are combined the body can't respond and work with it - it completely shuts down?

    Thanks x

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    Replies
    1. If you soak it overnight it halves the cooking time off the buckwheat which is handy!

      I don't pay much attention to food combining, I just eat whatever makes me feel okay. I digest it fine, so it isn't an issue!

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