Buckwheat Porridge
A warm, nutty breakfast bowl made from toasted buckwheat groats simmered into a creamy porridge. Customize with your choice of liquid, sweetener, and toppings for endless morning variations.
Ingredients
Method
Rinse the buckwheat groats under cold water and drain well.
In a saucepan over medium-high heat, lightly toast the drained groats, stirring often, for 2–3 minutes until fragrant.
Add your chosen liquid (vegetable-broth, coconut-water, almond-milk, or water) and bring to a boil.
Reduce heat to low, add a pinch of salt and your spice blend (cinnamon, cardamom, or garam-masala), and simmer uncovered for 15–18 minutes, stirring occasionally, until the buckwheat is tender and creamy.
Stir in your chosen sweetener (honey, maple-syrup, or agave-nectar) until fully incorporated. Add more liquid if the porridge is too thick.
Pour the porridge into a bowl and top with your choice of fresh fruit, nuts or seeds, and a drizzle of coconut-oil or butter. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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