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.