This is a lovely porridge to make as the seasons change and we move into the warmer summer months. Buckwheat is a wholegrain, rich in dietary fibre and micronutrients. It is also filling and makes an ideal breakfast for both children and adults.
Despite its name, buckwheat is not a member of the wheat family. It is a seed which means it's gluten-free and safe for people with celiac disease and non-coeliac gluten sensitivity to eat.
Serves 4
Ingredients
200g buckwheat groats (either whole or coarsely ground)
150g hazelnuts
500ml Oat Drink for soaking
2 apples, cored
1 orange, juiced
½ tsp ground cardamom
1 tsp good quality vanilla essence
Toppings and additions
50g raisins
berries
pomegranate seeds
cacao nibs
coconut flakes
Method
Rinse the buckwheat groats in cold water and place in a bowl with the nuts. Cover with Milk of your choice and leave to soak for at least two hours or preferably overnight.
Place all ingredients in a food processor and blend until smooth. You could also use an immersion blender. Add a little more liquid if you need to. You should be able to pour the porridge.
At this point stir raisins through the porridge if you like them. AS they absorb moisture they become plump and juice. The porridge can be topped with fresh berries or pomegranate seeds, cacao nibs, coconut flakes, nut butter, honey, yogurt or whatever ingredients you like. This porridge keeps in the fridge for 3-4
