I have been gluten-free for the past 5 years now, and while it can be truly delicious lifestyle there are just somethings I miss… fresh crispy baked bread, the crunch of a sourdough pizza base and creamy warm porridge on a cold winters morning.
Buckwheat is a gluten free seed (related to rhubarb), it has a mild nutty flavour and definitely brings an earthy grounding feel to dishes. As well as being delicious, this little groat has a rather impressive nutritional profile! 100g serve contains over 11g of protein, 10g of fibre and 221mg of dietary magnesium! When you add in the LSA you get an extra protein and fibre boost!
As the buckwheat is soaked overnight, and blended it reduces the cooking time down to around 5 – 7 minutes which is perfect for those early work mornings.
This recipe is gluten free, dairy free, vegetarian, high protein, high fibre, wholefood and nutrient dense
I N G R E D I E N T S
1/2 cup buckwheat, Soaked overnight in water and then drained
1 cup of milk – I used almond mylk but any nut mylk would work here
1 tablespoon LSA
1 teaspoon organic cinnamon powder
Honey or maple syrup to sweeten
tools: 1 small saucepan, stick blender optional
M E T H O D
- Place the soaked and drained buckwheat into a small saucepan. Add your milk of choice and using a stick blender, gentle blend to make a creamy porridge.
- Add in a little extra milk, remaining ingredients and turn on the stove to a low heat.
- Gently warm the porridge until desired heat.
- Remove from heat and top with fresh seasonal fruit. I used persimmon and pomegranate jewels. Probiotic coconut yoghurt would also be delicious here.
What I love about this recipe, apart from how simple it is.. you are able to top it with any of your favourite ingredients! Seasonal fruit, stir through turmeric, make it in summer with mango or dollop a delicious fermented yoghurt on top!
Health and Happiness,