Fruity buckwheat porridge with yoghurt
Ingredients
- raw buckwheat (try to estimate the correct amount you need - I didn't measure, but I made too much)
- almond or coconut milk
- 1 small grated apple
- 1/2 banana
- a sprinkle of pumpkin seeds
- 2 chopped brazil nuts
- cinammon
- 2 tbsp natural yoghurt
- 1 tsp flaxseed (optional)
Instructions
- Soak the buckwheat overnight covering it in filtered water.
- In the morning, drain the water and add the buckwheat to a medium sized saucepan. Add water or almond or coconut milk (or a mix of both).
- Cook the buckwheat on medium heat for 15-20 minutes, depending on how mushy you like your porridge to be. I cooked mine for around 15 minutes and it was cooked but still a bit firm. Next time I would probably cook it a little bit longer to make it mushier. Make sure you keep an eye on it so that it doesn't stick to the pan and stir regularly. If needed add more liquid to prevent it from sticking.
- Once cooked, add a required portion into a cereal bowl or onto a deep plate.
- Add grated apple and mix all together.
- Finish by adding chopped banana, some pumpkin seeds, chopped brazil nuts and cinnamon on top. You could also add some flaxseeds for that extra fibre and minerals.
- Serve with 2 spoons of natural yoghurt on top.
Notes
I quickly learned that the buckwheat porridge is much more filling than the oaty porridge, so you really don't need as much. I made way too much and I couldn't even finish it... But lesson learnt for next time!
If you make too much of it, you can just leave it in the fridge for the next day so that's not a problem.
You can make it much more simple and maybe just use fruits and no seeds or nuts. Fruits add a bit of sweetness to otherwise quite strong buckwheat flavour so I wouldn't skip that.
