Hey there, fellow food adventurers!
Have you ever considered buckwheat for breakfast? I know, I know, it might sound a bit out there, but trust me on this one! I used to be all about the savory side of buckwheat myself, but then I had a lightbulb moment: why not a cozy, creamy porridge? And let me tell you, it's a game-changer!
This isn't your average oat-based mush; buckwheat brings a fantastic nutty flavor and a lovely texture that oats sometimes miss. No more football-kicked packets here! Plus, it's naturally gluten-free, which is a win-win for everyone.
Now, for the star of the show: the toppings! I've been dreaming of berries lately, so when I finally got my hands on some frozen raspberries, it was a must. They add a burst of juicy sweetness that complements the nutty buckwheat perfectly. But don't worry if berries are a bit extravagant; you can use whatever you like. Caramelized bananas? YES! Sautéed pears? Absolutely! Apples? Go for it! It's all about what makes you happy.
So, are you ready to ditch the same-old breakfast and try something new? Let's get cooking!
Buckwheat Porridge with Raspberry Goodness
Yields: 2-3 servings Prep Time: 5 minutes Cook Time: 15 minutes
Ingredients:
- 1 cup roasted buckwheat (also known as kasha)
- Plant milk (almond, soy, oat, or your fav), enough to cover the buckwheat
- 7 oz frozen or fresh raspberries, thawed
- A handful of chopped hazelnuts
- A handful of pumpkin seeds
- 2 squares of dark chocolate, chopped (optional, but highly recommended!)
- Maple or agave syrup, to drizzle (optional)
Instructions:
- Optional warm-up: If you're feeling fancy, pop your bowls in a warm oven (165°F) to keep them toasty while you cook.
- Give your buckwheat a quick check, just to make sure there are no little stones hiding. No need to rinse though, as it affects the lovely texture.
- Combine the buckwheat and plant milk in a pot on medium-low heat. As soon as the milk absorbs, add a bit more.
- Keep adding milk until the buckwheat is nice and soft (about 10-15 mins). I like mine with a bit of texture, not completely mushy.
- Meanwhile, gently warm the thawed raspberries in a small pot. If you like, you can add a drizzle of maple or agave syrup to sweeten. Mash most of them with a fork to create a 'rustic' sauce, and leave a few whole for a pretty topping.
- Serve your warm buckwheat porridge in the pre-warmed bowls, topped with the delicious raspberry sauce, hazelnuts, pumpkin seeds, and those optional (but amazing!) chocolate chunks.
Notes:
- If you can't find roasted buckwheat, toast the groats in a pot until lightly golden before adding the plant milk.
Nutritional Boost:
This recipe is not just tasty; it's packed with goodness. Buckwheat is a great source of fiber and protein, while raspberries are loaded with antioxidants. It's a breakfast that'll keep you feeling full and energized until lunch! This recipe is a fantastic base, feel free to experiment with your favorite nuts, seeds, fruit and toppings
Let me know what you think! If you try it, be sure to tag me on social media – I love seeing your creations. Enjoy!