This is a great nourishing, warm breakfast to have in our final winter month of the year. You can substitute the buckwheat for quinoa, millet or any grain of your choice. Always remember to wash and soak your pseudo-grains or grains overnight to increase nutritional value. The apples and raisins can be substituted with pears, sultanas, berries. Just be creative and enjoy 🙂
Ingredients:
4 large apples
1/2 cup sultanas
1/2 cup organic buckwheat, washed and soaked overnight
1 Tbsp fresh grated ginger
1 Tbsp cinnamon powder
1/2 Tbsp aniseed seeds
3 Tbsp of carob powder
1 Tbsp of ghee (or coconut oil for vegan option)
500mls of filtered water
Coconut yogurt to serve
Method:
Heat ghee over low-medium heat in a saucepan and add aniseed seeds, allow it to lightly fry for a few seconds until fragrant.
Add apples fresh ginger, cinnamon powder and stir thru. Add washed buckwheat, carob powder, and water. Mix all ingredients and bring it to a boil. Then cover the pot with lid and let it simmer (medium-low heat) until apples and buckwheat are mostly cooked. This process takes about 10 min.
Turn heat off and leave the lid on for another 5 to 10 min. The buckwheat usually soaks all the liquid and gets all the flavour that way.
Serve the porridge warm with coconut yogurt and a sprinkle of cinnamon. Drizzle some honey or maple syrup if you like extra sweetness 🙂
Recipe by
Debora Galvin