Buckwheat Porridge Recipe

Posted by Brooke Klower on

Why are we eating buckwheat? Well buckwheat is a powerhouse as it aids in reducing blood pressure, cardiovascular disease, provides stable blood sugar levels and reduces cholesterol and inflammation. This is all thanks to constituents found in this little beauty known as quercetin, rutin & D-chiro inositol.
  • 1/2 cup of buckwheat kernels
  • 1 cup of water
  • 1 cup of almond milk
  • 2 tablespoons of honey
Toppings (optional)
  • 1 apple or pear
  • 1/2 teaspoon coconut sugar
  • 1/2 teaspoon cinnamon
  • shredded almonds
  • coconut yoghurt
  • 1 banana
  1. The night before you are having buckwheat porridge soak the buckwheat kernels overnight in 1/2 cup of water.
  2. The next day, strain the buckwheat kernels and wash kernels until water is clear.
  3. Add almond milk in a saucepan over medium to high heat. Once milk is warmed add buckwheat kernels. Add honey to buckwheat and mix through.
  4. In the meantime, boil water in a saucepan. Cut up apple into wedges and place into boiling water to stew the apple.
  5. Once the buckwheat kernels have soaked up the almond milk the buckwheat porridge is ready to eat. Taste the buckwheat before serving to ensure its soft/crunchy - depending on what you like - i wait until my buckwheat is completely soft - which may mean adding more almond milk.
  6. When serving the porridge add more almond milk if you prefer runny porridge.
  7. Once apple is stewed; soft through the centre, strain and add to buckwheat porridge.
  8. Add toppings such as more honey if the porridge is not sweet enough for you along with 1/2 teaspoon coconut sugar and cinnamon over the apples; if desired. I also add shredded almonds, banana and coconut yoghurt to make the porridge healthier and tastier.
Eat and enjoy, Balancedbeings x x

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