Porridge is such a hearty and warming breakfast, one which we enjoy all year round but particularly on a cold winters morning. If you are not into oats or just want to try something different then this grain and gluten free buckwheat porridge will tickle your fancy.
Not to be mistaken as a grain, buckwheat is, in fact, a fruit seed classed as a pseudo-grain and belongs to the same family as rhubarb and sorrel. Pseudo-grains such as buckwheat, chia, amaranth and quinoa are more nutrient dense compared with other grains and are generally suitable for people who are unable to tolerate grains that contain gluten.
Some of the wonderful nutrients found in buckwheat are:
- B vitamins
1 cup hulled buckwheat (soaked for 24 hours)
1 cup raw cashews (soaked for 24 hours)
1/2 cup shredded coconut
2 apples diced
4 cups filtered water
In two separate bowls soak buckwheat and cashew nuts with filtered water and 1/4 tsp. of sea salt for 24 hours before draining and rinsing. In a blender combine the cashews with 4 cups of filtered water blending till a smooth milk consistency. Pour cashew milk into a saucepan along with the rinsed buckwheat, coconut, diced apple and 1/2 tsp. of sea salt. Bring to the boil then simmer until porridge is a thick and creamy texture. Serve with a drizzle of pure maple syrup or raw honey and fresh or stewed fruit.