Warm Cinnamon Buckwheat Porridge with Stewed Apples

Before going gluten-free 5 years ago, I would consume oats almost everyday – raw and soaked overnight with raisins, adding fresh fruit the next morning (my dad’s Swiss friend taught him to do this) or cooked with cinnamon and stewed apples. But when I noticed I was reacting to it (e.g. swollen glands) I resigned myself to the fact that I would have to give this grain up. Until today, I have not found a suitable alternative to cooked oats. Enter the humble and versatile buckwheat… these little groats are actually seeds, high in protein and fiber (and yes – gluten-free!)  They are packed with antioxidants and nutrients and even called a superfoods by some – their health benefits are numerous (e.g. great for digestion, skin, heart and bones!) I have used buckwheat before (e.g. in my dehydrated granola) but have never cooked it – why did it take me so long?! This Buckwheat Porridge is nutty, filling and oh so delicious! And although I still love my daily smoothies, even in winter, this recipe will definitely make an appearance on my weekly menu.  Best of all – my family approved it (even those who don’t usually like buckwheat – that “earthy” flavour disappears when cooked). So without further ado, here is the recipe… 

Warm Cinnamon Buckwheat Porridge with Stewed Apples

Ingredients:

  • 1 cup hulled buckwheat groats
  • 3 cups water – to soak buckwheat groats overnight

 

  • 2-3 cups spring water/almond milk (or any plant based milk eg: rice milk)
  • 1-2 tsp cinnamon powder (or cinnamon stick)
  • 1/2 tsp vanilla powder/extract
  • pinch salt
  • 1 TBS almond butter
  • 1 TBS honey/maple syrup
  • 1 cup stewed apples (see recipe below)

Method:

  1. Soak buckwheat groats in water overnight. The next morning, rinse thoroughly and drain. 
  2. Add soaked groats to a pot and cook (no water yet) for 3-5 min to enhance the flavour (you should start smelling a slight roasted smell).
  3. Add 2.5 cups water/almond milk, cinnamon stick/powder, vanilla extract and a pinch of salt.
  4.  Cook on a low heat until most of the liquid has been absorbed. 
  5. Spoon into a bowl and add leftover 1/2 cup almond milk and cinnamon (if desired), spoonful of almond butter and stewed/steamed apples. Honey can also be added if you prefer it sweeter. 
  6. TIP: add the extra almond milk, honey and almond butter 2 min before the end to warm it all up – the almond butter also melts into the porridge – yum!! 

Stewed Apples:

This is a great way to use up apples, especially when they are on the way out! Other fruit such as pears work beautifully too.

  1. Peel apples and cut into bite size pieces
  2. Place in a sauce pan with a tiny bit of water (just enough to cover the base of the pan so that the apples don’t stick).
  3. Cook/simmer on a low heat until the apples are very soft.
  4. TIP: add cinnamon powder/cinnamon stick while cooking (or even cardamom, cloves, vanilla etc – be creative!)
    Great in warm porridge, pancakes, cereal, or over plant-based ice-cream/custard etc 😁🍏
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One Comment Add yours

  1. I really must try buckwheat, it looks delicious 😊

    Like

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