Gluten Free Buckwheat Porridge with Mixed Berries
29 June, 2014
By Caroline Edgar
2/3 cup toasted buckwheat, slightly ground in a coffee grinder (not into a flour)
500-600mL filtered water (or a combination of water and dairy free milk)
Pinch of pink salt
What to do:
Let the water boil on a high heat with the buckwheat added for 5-6 minutes and allow the mixture to thicken. Add a pinch of salt.
1 1/2 cup fresh or frozen organic mixed berries
1/2 tsp vanilla powder (or essence)
1 heaped tbsp acai powder
1-2 tbsp coconut nectar (adjust sweetness to your taste buds)
1 tbsp coconut oil
2 tbsp coconut (desiccated or shredded)
1 tbsp chia seeds
Serve with dried fruit, fresh fruit and nuts, see below for details.
What to do:
Lower the heat to medium, and stir in the berries, vanilla and acai powder to make the porridge a lovely purple colour.
Add all other ingredients (coconut nectar, coconut oil, shredded coconut and chia seeds) and allow the coconut oil to melt completely into the porridge to make it extra creamy!
Also ensure the chia seeds are stirred in evenly, which will add to the thickness of the consistency. I splashed in extra water to thin out the consistency, approximately 1/8-1/4 cup.
"Fried" coconut banana:
1 - 1 1/2 bananas (depending on how many servings you make)
1 heaped tsp coconut oil
Within the last 5 minutes, prepare the fry pan to cook the banana with. On a medium heat, add the coconut oil and allow it to sizzle slightly. Place the banana on the coconut oil, cut in half length ways, and let it cook for 30 sec-1 minute before flipping. Lower the heat and cook for an extra 30 seconds on the opposite side, and remove from heat. Sprinkle with cinnamon if desired!
Serve the porridge with the banana, grilled or not (grilled brings out extra sweetness to the porridge! Yum) halved walnuts, golden berries, extra coconut and a drizzle of coconut nectar. Enjoy your day!
Takes 20 mins to make, serves 2 large or 3 smaller bowls.