Buckwheat Porridge with Floral Delights

RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE

 

This dish is super easy and quick. I love it for a filling breakfast on the run or if you're wanting to impress that special someone. It's packed full of flavour and a delicious nutty texture. 

INGREDIENTS

1 cup raw buckwheat groats
2 cups coconut or almond milk
dash of ground cinnamon
handful of almonds, sliced
handful of raisins
agave nectar
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1/2 cup orange juice
agave nectar
finely grated orange zest (optional)
seasonal fruit, such as berries
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edible flowers
your choice of yoghurt
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Feeds 2

DIRECTIONS

1: Place the buckwheat groats, milk, cinnamon, almonds and raisins in a medium saucepan and bring to the boil. Reduce the heat and simmer the porridge for 15 minutes or until the buckwheat has softened. Add agave nectar to taste (some like it sweeter than others) and pour into your bowls.

2: Place the orange juice, 1/2 cup water and agave nectar to taste in a saucepan, along with a little orange zest if you want some extra zing. Bring to the boil, then reduce the heat and simmer for 5 minutes or until it has thickened and reduced by half. You can test the thickness of the sauce by turning your spoon over and running your finger through it – it should leave a trail. Remove from the heat, add the fruit and leave it to soften in the warm sauce. 

3: Decorate the porridge with the fruit and flowers and serve with yoghurt.

Note: Despite the name, buckwheat isn't related to wheat and it isn’t a grass. It’s actually related to rhubarb and is referred to as a pseudo-cereal – a non-grass that is used the same way as cereals (aka grasses). Buckwheat is gluten free and can also be used to make honey, which is very dark and has a strong flavour.