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.
RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
Serves: 2 Time to make: 10 - 20 Minutes
Buckwheat Grouts raw
Coconut or Almond milk
In a medium size pot place buckwheat grouts, coconut milk, cloves, cinnamon, almonds, bring to the boil, reduce the heat cook the porridge till the buckwheat softens. Add the agave to taste (some like it sweeter than others) take off the heat. Pour into your bowl.
Flambé of Fruit
Fruit (berries or whatever is in season)
I like to make a flambé of fruit in a pan place 125ml of water with agave and orange juice. You can also add a little zest for some extra zing. Bring to the boil, reduce the heat and allow it to simmer till it thickens and reduces apron 1/2 the size. You can test the thickness by turing over your spoon and running your finger thought the bulk of it. Remove from the heat, place the berries in the mixture and they will soften ever so nicely.
Make a “cornetti” using spoons in the centre of the porridge, decorate with your desired fruit and flowers
SARAH’S TIPS & TRICKS
Despite the name buckwheat it isn't related to wheat and it isn’t grass, it is related to rhubarb, because you can eat its seeds. It's referred to as pseudo-cereal. This is a non-grass that is used the same way as cereals (aka grasses), their seeds can be grounded into flour and otherwise used as cereals. It is gluten free and considered a flower. They also make honey out of it, it's very dark in colour and the flavour is strong.