Creamy buckwheat porridge

5 from 1 vote

A delicious gluten free, buckwheat porridge, ready in 10 minutes

Prep Time2 mins

Cook Time10 mins

Servings: people

Cost: $4

2/3 cup rough ground buckwheat groats I pop mine in a blender on high for just 2 seconds to roughly grind it. You still want them coarse, but not whole.
1 cup almond or coconut milk
1 cup filtered water
1 pinch salt
1/4 teaspoon vanilla bean paste or powder optional
1/2 teaspoon ground cinnamon optional
2 teaspoon maple syrup or rice malt syrup optional

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.

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!