Breakfast is essential to kick start my day. A good wholesome breakfast helps keep my blood sugar levels in check, boosts my energy levels and improves my brain to function well. This recipe for buckwheat porridge comprises cooking soaked buckwheat groats with cinnamon, cacao powder, chia seeds and berries. It is so quick and easy to make and helps me get out of the rut of eating oats or eggs everyday for breakfast.
For those of you unaware of buckwheat, it is not really a grain or a derivative of wheat. It it is actually a fruit seed that is related to rhubarb and sorrel, making it gluten-free. Buckwheat has a plethora of health benefits from lowering cholesterol to preventing heart diseases and lowering blood sugar levels. It is a nutrient dense food, rich in magnesium and high in fibre. You can read all about buckwheat and its wonderful benefits here. Hence this buckwheat porridge is packed with all the goodness your body requires (and deserves). It is gluten-free, vegan and refined sugar-free if that’s your thing. And of course it is delicious with the right mix of savoury and sweetness you need in a warm bowl of porridge
Selecting and Storing Buckwheat
Buckwheat has a nutty taste. Always ensure that the buckwheat groats are dry and moisture-free whether buying from bulk food stores or in packets. I store the groats in air-tight containers. And as far as buckwheat flour goes – it is one of my favourite gluten-free flours for baking especially muffins and chocolate cookies. Store buckwheat flour in the refrigerator to maintain freshness.
Preparing and Cooking Buckwheat Porridge
For quick cooking and easier digestion, I like to soak the buckwheat groats in water overnight. The next day I cook it in double the water for a sweet or savoury porridge. For a sweet buckwheat porridge (like in this recipe), I use natural sweetners like berries/grated apples/pears or maple syrup/honey. I find the tartness of the berries, the sweetness of the grated apple, the bitterness of the cacao and the nuttiness of the groats truly satisfying.
For a savoury buckwheat porridge, I like to add in salt, black pepper and turmeric powder with a nice squeeze of lemon once the groats are cooked. Then I just top over my favourite roasted veggies with any simple dressing. My favourite dressings to use are lemon-EVOO or creamy tahini.
Recipe for Buckwheat Porridge
Ingredients
- 1 cup raw buckwheat groats (to be soaked overnight)
- 1 cup water
- 1/4 cup dairy-free milk of choice (oat milk, almond milk)
- 1 tbsp raw cacao powder
- 1 tsp cinnamon powder
- 1 medium apple or pear grated
- 1 tbsp chia seeds or flax seeds
Instructions
The night before
- Soak the buckwheat groats in water overnight (App. 8 hours)
The next morning
- Rinse the soaked buckwheat groats thoroughly in water
- In a medium sauce pan, combine and cook the washed buckwheat groats, water, grated apple/pear, cinnamon powder and cacao powder. Keep cooking this mixture on low heat for approximately 10-12 minutes until the groats split up and start looking mushy.
- Once cooked, served the porridge in bowls topped with fresh or frozen berries and chia/flax seeds. Or whatever toppings of your choice.
Please let me know in the comments if you have any questions or if you have any easy breakfast recipes to share. If you like this recipe, please do leave a rating below. Don’t forget to tag #urbanfoodlover and follow along on the URBANFOODLOVER Instagram here for lots more foodie inspiration 🙂
