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5 from 1 vote

Creamy buckwheat porridge

A delicious gluten free, buckwheat porridge, ready in 10 minutes
Prep Time2 mins
Cook Time10 mins
Servings: 2 people
Cost: $4

Equipment

  • Saucepan - Cast Iron, enamel, ceramic or stainless steel

Ingredients

TOPPING OPTIONS - ALL OPTIONAL, JUST USE WHAT YOU HAVE

  • 1 cup frozen berries, thawed gently in a saucepan on low while the porridge cooks
  • 1 sprinkle chopped nuts or seeds
  • 1 sprinkle toasted shredded coconut
  • 1 sprinkle toasted buckwheat groats whole, for crunch
  • 1 sliced banana, divvied up across the two bowls
  • 1 sprinkle ground flax seeds
  • 1 scoop whey or pea protein, stirred into the porridge before serving for extra nutrition.

Instructions

  • Pop your milk, water, buckwheat and vanilla/cinnamon/syrup if using, into a pan on medium heat.
  • Once it comes to the boil you can turn down to low/medium and stir occasionally. If for whatever reason it is looking really thick and gluggy or dry, just add a splash of your chosen milk or water to let it continue cooking the full 10 minutes.
  • Once it's cooked and creamy, divide into the two bowls and top with your favourite porridge toppings - it can be a new adventure every time and great for kids who like a bit of control over what they eat: Give them the plain bowl and a few topping choices for them to 'choose their own sprinkles on top'.
  • You're done. Enjoy!