This buckwheat porridge is a super satiating, gluten-free, comforting breakfast recipe. Although having the word “wheat” in it’s name, buckwheat is not derived from wheat at all, but it is actually a fruit seed from a plant related to greens like rhubarb and sorrel. It has high concentrations of magnesium, so it has a relaxing effect over blood vessels, improves circulation and slightly decreases blood pressure. All good!
This breakfast is ready in 10 minutes and you can change it up however you want by adding different fruits, nuts and sweeteners. Although I usually have more than enough time to prepare breakfast, I still love fast and easy recipes. I prefer starting my day relaxed and slow, and do not want having to spend an hour in the kitchen just for me.
- 50 g buckwheat groats
- 250 ml water
- 1 or 2 medjool dates
- a pinch of salt
- a pinch of vanilla
- 1/8 tsp. cinammon
- Soak the buckwheat groats for at least 4 hours. This step is optional, but it makes buckwheat groats easier to digest and they’ll cook faster. (I just let them soak overnight)
- Strain and rinse the groats well with water. The groats will have a slimy texture, but that is perfectly normal
- Add the groats to a blender with the water and the dates. Blend until smooth.
- Pour into a large saucepan, add salt, vanilla and cinammon and bring to the boil, stirring continuously to avoid lumps. Simmer for about 5–6 minutes, stirring occasionally, to stop it from sticking to the bottom of the pan.
- Scoop into a bowl and add toppings of your choice.