Before going gluten-free 5 years ago, I would consume oats almost everyday – raw and soaked overnight with raisins, adding fresh fruit the next morning (my dad’s Swiss friend taught him to do this) or cooked with cinnamon and stewed apples. But when I noticed I was reacting to it (e.g. swollen glands) I resigned myself to the fact that I would have to give this grain up. Until today, I have not found a suitable alternative to cooked oats. Enter the humble and versatile buckwheat… these little groats are actually seeds, high in protein and fiber (and yes – gluten-free!) They are packed with antioxidants and nutrients and even called a superfoods by some – their health benefits are numerous (e.g. great for digestion, skin, heart and bones!) I have used buckwheat before (e.g. in my dehydrated granola) but have never cooked it – why did it take me so long?! This Buckwheat Porridge is nutty, filling and oh so delicious! And although I still love my daily smoothies, even in winter, this recipe will definitely make an appearance on my weekly menu. Best of all – my family approved it (even those who don’t usually like buckwheat – that “earthy” flavour disappears when cooked). So without further ado, here is the recipe…
Warm Cinnamon Buckwheat Porridge with Stewed Apples
Ingredients:
- 1 cup hulled buckwheat groats
- 3 cups water – to soak buckwheat groats overnight
- 2-3 cups spring water/almond milk (or any plant based milk eg: rice milk)
- 1-2 tsp cinnamon powder (or cinnamon stick)
- 1/2 tsp vanilla powder/extract
- pinch salt
- 1 TBS almond butter
- 1 TBS honey/maple syrup
- 1 cup stewed apples (see recipe below)
Method:
- Soak buckwheat groats in water overnight. The next morning, rinse thoroughly and drain.
- Add soaked groats to a pot and cook (no water yet) for 3-5 min to enhance the flavour (you should start smelling a slight roasted smell).
- Add 2.5 cups water/almond milk, cinnamon stick/powder, vanilla extract and a pinch of salt.
- Cook on a low heat until most of the liquid has been absorbed.
- Spoon into a bowl and add leftover 1/2 cup almond milk and cinnamon (if desired), spoonful of almond butter and stewed/steamed apples. Honey can also be added if you prefer it sweeter.
- TIP: add the extra almond milk, honey and almond butter 2 min before the end to warm it all up – the almond butter also melts into the porridge – yum!!
Stewed Apples:
This is a great way to use up apples, especially when they are on the way out! Other fruit such as pears work beautifully too.
- Peel apples and cut into bite size pieces
- Place in a sauce pan with a tiny bit of water (just enough to cover the base of the pan so that the apples don’t stick).
- Cook/simmer on a low heat until the apples are very soft.
- TIP: add cinnamon powder/cinnamon stick while cooking (or even cardamom, cloves, vanilla etc – be creative!)
Great in warm porridge, pancakes, cereal, or over plant-based ice-cream/custard etc ??
Be sure to visit my blog for more healthy ideas: https://z4zest.wordpress.com
Hashtag Fusion: 12 Mason Jar Breakfasts to Try