Whipped buckwheat porridge

So we’ve had the 1 minute almond milk tutorial...now time to put it to good use!

If you were thinking oats, you be wrong. See how I like to keep you on your toes!

This would make the perfect creamy dreamy chocolatey fruity Mother's Day breakfast in bed. Shhhhh, let's hope my mum doesn't read this...I have it planned!

This past week I have formed a bit of a love affair for buckwheat. I receive a delivery of goodies from my wholesaler and one of the things I had ordered was plenty of raw buckwheat groats. In the past I’ve only really ever ground the goats in flour for my GF baking. But, there are so many more creative ways to use buckwheat, it seemed like the ideal opportunity for some experimentation.

I have a few more buckwheat ideas in future posts, but for today I thought i'd play it simply and opt for a super creamy whipped buckwheat porridge. I divided the mix andded cocoa for a swirly topping. Through in some fruit and a few extra groats of toppings of choice and you’re good to go.

One quick note: make sure you use raw buckwheat groats and not or roasted groats. I don’t come across these so much in the UK anyway so haven’t made that mistake...just watch out since product names and availability changes depending on where you are in the world! 

(I had some leftover whipped chocolate buckwheat so I dolloped it right on top with some hot pear chunks ...not so pretty but still delicious!!)

Recipe: Whipped buckwheat porridge

Serves 1

Ingredients

¼ cup raw buckwheat groats (not kasha)

½ cup non dairy milk (I used homemade almond milk)

1 cup water

½ banana or 1 tbs nut butter (to add creaminess and thickness)

1 tbs date paste or syrup of choice

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1 tbs cocoa

Pinch stevia/syrup

Handful of warmed fruit (I used raspberries)

Other toppings or extra groats if desired (I went for whia chia and cacoa nibs)

Method

Grind the buckwheat groats until fairly fine. (do this is large batches for future use and to make flour). Stir in the milk and water and bring to the boil, simmer for 5 minutes, stirring frequently with a whisk. Add the remaining ingredients in the last minute of cooking (other than fruit and cocoa) and whisk well the blend.

Pour most of the mixture into a bowl and then add the cocoa to the remaining mixture, add a little sweetener if needed. Blend well to achieve a chocolate mixture and then lightly stir into the bowl of buckwheat. Top with warmed fruit and extra toppings as desired.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.