Description
Warm, spiced buckwheat porridge topped with cashew yogurt, mulberries, and a drizzle of maple syrup. A hearty and healthy breakfast bowl.
Ingredients
Units
Scale
- 1 cups (237 ml) buckwheat groats
- 2.5 cups (592 ml) almond milk
- 0.5 tsp sea salt
- 1 tsp vanilla extract
- 1.5 inch piece of ginger
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp golden flaxmeal
- 0.5 tsp freshly grated nutmeg
- 1 tsp cardamom
- 2 honeycrisp apples
- Cashew yogurt
- Dried mulberries
- Drizzle of maple or honey
Instructions
- Add buckwheat to a mixing bowl or jar. Cover with filtered water and soak for 6 hours or overnight. Once soaked, strain and rinse.
- In a large saucepan, bring milk and sea salt to a boil.
- Stir in buckwheat groats, return to a boil, then lower to a simmer.
- Mix in vanilla, ginger, maple syrup, coconut oil, flaxmeal, and spices.
- Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes. Add more milk or water if desired.
- Once porridge thickens to desired texture, stir in half the grated apple.
- Divide porridge among four bowls.
- Top each bowl with the remaining grated apple, a dollop of cashew yogurt, mulberries, and a drizzle of maple syrup.
- Serve immediately.
Notes
- For a smoother porridge, blend a portion of the cooked buckwheat before adding the grated apple.
- If you don’t have almond milk, substitute with another plant-based milk like oat milk or soy milk.
- Leftover porridge can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 7
- Carbohydrates: 50
- Fiber: 10
- Protein: 10