Morning my beautiful people, hope you all had a good weekend. Today I am going to share with you my all-time favourite! If you have not tried this amazing filling recipe, you should after reading this 🙂
I love eating this so much, sometimes I even have it for breakfast and dinner!!
You can literally make this in 15mins or less, and eat it for breakfast, lunch or dinner 🙂
You only need a small amount to satisfy you, it is so filling, it is high in fibre, super nutritious, energizing, and can used as a substitute instead of rice or made as porridge!
What exactly am I talking about? Buckwheat!
The recipe I will be sharing with you is the porridge version which keeps my partner fall in love with me every time I make! 😉
By the way this is 100% gluten-free, despite having the word “wheat” in it, Buckwheat is completely gluten-free and great for those who love porridge but have celiac.
You can of course, buy gluten-free porridge, but such products (i.e. gluten free biscuits, cakes, bread etc.) would have gone through so much processing to extract the gluten from it, so unfortunately it is often counter-productive! So for an alternative, healthy, natural porridge substitute I personally use Buckwheat 🙂
What do you need?
- Buckwheat – of course!
- Greek yoghurt or any other type
- Fruits of your choice – I use banana, apples, figs! But this completely optional.
- Maple syrup or honey
- Milk – I usually use Rice & coconut dairy free
alternative by “Coconut Dream” brand (it is DELICIOUS if you haven’t tried it yet, give it a go!!)
- Seeds of your choice – I use sunflower, linseed and Chai seeds my favourites!
How to make it:
- So for one person, I would say 30-40 grams of uncooked buckwheat is enough – depends how much fruits you want in that bowl! It is really up to you J
- After measuring, wash & rinse your buckwheat
- Add the buckwheat into a pan with some milk and cinnamon for flavour – make sure it’s on medium temperature, you want to cook it slowly or else it will burn the pan!
- You want to cook it until, the buckwheat is soft, not too soft! So if it dries up you could add more milk or water to keep it looking creamy!
- While boiling, cut the fruit of your choice
- I use my banana and/or apples as a base, I then pour the buckwheat into my bowl on top of the banana and apple
- Add some Greek yoghurt on top
- Add figs, seeds and honey on top of the yoghurt
- & you’re done! Sit and enjoy that goodness! 🙂
Hope you enjoy this recipe and share it with people you love. Also like the post if you like this and comment below if you have any questions or tips to share.
For those who want to know more about buckwheat and why I love it so much, keep reading…..
What is Buckwheat?
Many think Buckwheat is a cereal grain, but it is actually a fruit seed which is related to rhubarb and sorrel.
Buckwheat is 100% gluten-free and can also be grounded into flour and used for gluten-free baking. Such flour, is often used to make buckwheat pancakes, and sometimes even mixed with other types of flour for baking cakes and bread.
5 Reasons to eat Buckwheat:
- Excellent source of magnesium
- High in Fibre
- The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.
- It is low in calories
- It is absolutely DELICIOUS!! 🙂
Some photos of my version….
Hope you all try and enjoy this recipe, many might have already tried it others you got to give it a go & don’t forget to share it with your loved ones 🙂