Warm, creamy and deliciously satisfying this buckwheat porridge is the perfect way to start a winter's day. I like to top mine with some fresh seasonal fruit, and add a little crunch with home made granola.
Growing up in Russia buckwheat was a staple at our home. Moving to Australia it wasn't readily available, so it became a rare treat when mum would find some at the European deli. Now that buckwheat has become trendy, you can virtually find it anywhere, which is great because it's so good for you. Contrary to what the name suggests, buckwheat is of no relation to wheat. It's gluten free, and packed with many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline. Yipee! My son loves having it for breakfast with berries and granola, lovingly referring it as "kasha" which is the Russian word for porridge.
Time: 5 min | Serves: 2
½ cup toasted buckwheat groats
1/2 cup milk of your choice
1/2 cup water
1 teaspoon vanilla
fresh fruit, granola and maple syrup to serve
Combine buckwheat, milk, water, vanilla and cinnamon into a container and allow to soak overnight.
In the morning add a little more milk and cook your porridge over low heat until it becomes thick and creamy.
Transfer to your favourite bowl, top with fresh fruit, crunchy granola and drizzle with a little honey or maple syrup.