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.
When the temperature drops, there is nothing better than tucking into something warm, fragrant and satisfying. Here are a seven of our favourite recipes to warm your belly this winter
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
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