Buckwheat Porridge

A heartwarming breakfast for those cooler mornings. Buckwheat is a great source of prebiotic fibre to feed those good gut bacteria, protein and minerals. Even though it has “wheat” in its name, it is gluten free.

Recipe for one person. Double for 2 people.

1/3 c buckwheat groats

2/3 c water

Bring to boil, then reduce heat and simmer approximately 15 minutes, or until the water is absorbed. (This is quicker if you soak the buckwheat overnight.)

Pour some fresh or frozen blueberries into a bowl.

Pour over the hot buckwheat.

Sprinkle 1-2 T of SLAP (ground sunflower seeds, linseed, almonds, pumpkin seeds)

Add other desired seasonal fruit or stewed apple and cinnamon.

Pour over favourite plant milk. Vanilla soy milk or vanilla almond milk is nice as there is no sweetener in the porridge other than the fruit. Or use a little manuka honey and unsweetened plant milk.