Buckwheat porridge


Buckwheat porridge with cinnamon, honey and raspberries

Buckwheat porridge with cinnamon, honey and raspberries

I’m not the worlds biggest porridge fan but when I saw a picture (by David Loftus) of a buckwheat porridge with roasted apples and cinnamon, I was slightly inspired to make one. I’m really glad I did, it was substantially better than I expected and to be honest, I think it’s nicer than real porridge. Mine had raspberries, almond milk and cinnamon, with some honey and topped with greek yoghurt. It’s dead easy to make and appears to keep quite well in the fridge for a few days so could be very good for work breakfasts.

Take 1 cup of buckwheat and 1 cup of water and put in a saucepan and turn on, once the water has been absorbed, add another cup of almond milk, some fruit (I used frozen raspberries but chopped apples or nectarines might be nice too), 2 teaspoons of cinnamon, 2 teaspoons of honey and a teaspoon of raspberry jam. Wait for all that too cook down (about 15 mins). Top up with more almond milk if it seems to be absorbing it too fast. I then topped it with greek yoghurt and crushed pistachio nuts. If I had any fresh fruit, I’d have added that too.

I think it might be very nice with coconut milk too for a more eastern style porridge – possibly with some mango or papaya.