Buckwheat Porridge

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www.theconsciousplantkitchen.com

This Buckwheat Porridge is a healthy gluten-free oat-free porridge recipe perfect as a high-protein gluten-free breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/buckwheat-porridge/ or scan the QR code here ➡️

Prep Time15

Cook Time15

Soak8

Total Time8 30

Servings: serving

Calories: 396.5kcal

Author: Carine Claudepierre

Ingredients

½ cup Buckwheat Groats soaked, drained
½ cup Almond Milk
¼ cup Water
1 teaspoon Vanilla
1-2 tablespoons Maple Syrup

Optional

1 tablespoon Protein Powder
¼ teaspoon Cinnamon

US Customary - Metric

Instructions

In a non-stick saucepan, add water, almond milk, maple syrup, and protein powder if used. Whisk to incorporate the powder. Bring the liquid to a boil.
Stir in buckwheat groats, cover with a lid, reduce heat to simmer, and cook 8-10 minutes, stirring occasionally. Cook until all liquid is absorbed. You will notice some brown layer forming on top of the liquid, and that's ok. The color of the cooked mixture won't be appealing as it's brownish in color, but that's normal.
Remove from heat, and stir in vanilla and cinnamon. Cover with a lid and keep aside for 5 minutes.
Remove the lid, and fluff with a fork.

Serving

Serve with 1/4 cup of your favorite plant-based milk on top, giving the bowl a lighter color. Then top up with fresh berries, chopped nuts, chocolate chips, and peanut butter.

Equipment

Nutrition