Buckwheat porridge

My most favourite discovery lately is the buckwheat porridge. I knew that buckwheat was gluten free and I loved them in my muesli, but never thought that it is so easy to cook it into a delicious creamy, thick porridge with a bite of the little pyramids. They are naturally gluten free, and easy to rinse, so it is also a big plus for me that I don’t have to buy a ridiculously overpriced gluten-free version of it to feel safe (that is my biggest issue with the oat flakes).Gluten free buchwheat porridge in two ways

You can eat it warm, straight after cooking, or cold, straight from the fridge. You can just spare some time for yourself in the morning and make it the night before.

I made the recipe for two versions, but the combinations are endless (just like with oatmeal). You can add any fresh fruit right before eating, or a teaspoon of chia seeds and some extra milk or water before you let it rest overnight.

Two variations of healthy and delicious buckwheat porridge

Apple cinnamon buckwheat porridge (makes 2 servings):

  • 90g (100ml) buckwheat
  • 300 ml water
  • 1 apple
  • 1 pinch of grated cloves and nutmeg
  • 1/2 tsp cinnamon
  • 2 tsp honey
  • 2 tsp raisins
  • 2 tsp flax seed

Bring the buckwheat to boil in 100ml water, when the water is almost soaked up add the grated apples and the rest of the ingredients (except for the rest of the water) and cook it on low fire and keep adding the rest of water. It is ready when the water is soaked up, it should take about 20 minutes. If you put it in the fridge overnight it will stiffen a bit more.

Buckwheat porridge with dried cranberries

Cranberry buckwheat porridge (makes 2 servings)

  • 90g (100ml) buckwheat
  • 100 ml water
  • 200 ml milk or your favourite milk substitute
  • 2 tsp coconut blossom sugar
  • 2 tsp dried cranberries
  • 2 tsp flax seeds

Bring the buckwheat to a boil with the water, when it is almost soaked up add the rest of the ingredients and keep on cooking for about 20 minutes in total. If you put it in the fridge overnight it will stiffen a bit more.


2 thoughts on “Buckwheat porridge

  1. Pingback: Autumn millet porridge | paint-the-plate

  2. Pingback: Ginger and lemon tea brew – paint-the-plate

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