Blueberry Buckwheat porridge
I initially got this recipe from Teresa Cutter at www.thehealthychef.com
I love what she cooks and enjoy the fact that it is healthy, mostly sugar free and usually gluten free which ticks all of my boxes.
I have adapted it a little bit and played around with quantities.
Soak overnight:
1/3 cup raw buckwheat
1 cup water
Soak the buckwheat in water overnight. You will need to then rinse the buckwheat thoroughly in the morning as it will be pretty slimy and yuk.
In the morning add:
1 tbsp chia seeds
1 cup almond milk
1tbsp coconut sugar / Natvia
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup blueberries
Put the rinsed buckwheat and the rest of ingredients into a small pot. You can let it sit if you like so the chia becomes gel-like. if you do this, you may need to add more water or milk to then cook it.
Cook over a low heat for around 10-15 minutes.
Top with fruit of your choice, I used banana, walnuts, a dollop of Chobani greek yoghurt and some coconut chips.
I love what she cooks and enjoy the fact that it is healthy, mostly sugar free and usually gluten free which ticks all of my boxes.
I have adapted it a little bit and played around with quantities.
Soak overnight:
1/3 cup raw buckwheat
1 cup water
Soak the buckwheat in water overnight. You will need to then rinse the buckwheat thoroughly in the morning as it will be pretty slimy and yuk.
In the morning add:
1 tbsp chia seeds
1 cup almond milk
1tbsp coconut sugar / Natvia
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup blueberries
Put the rinsed buckwheat and the rest of ingredients into a small pot. You can let it sit if you like so the chia becomes gel-like. if you do this, you may need to add more water or milk to then cook it.
Cook over a low heat for around 10-15 minutes.
Top with fruit of your choice, I used banana, walnuts, a dollop of Chobani greek yoghurt and some coconut chips.