Buckwheat is gluten-free, hence, this breakfast is a perfect alternative to “normal” porridge for those who suffer from celiac disease. But if you’re any like me, you’ll also love it just for its taste and the fact that this porridge gives you a light feeling even if you’ve had the whole big bowl for yourself.
I made a raspberry strawberry compote to go with my buckwheat porridge, but you may substitute the berries for any fruit: Try cherries and blueberries, for instance, like I did a couple of weeks ago to kick-off the cherry season. What am I even gonna do without summer fruit, I wonder? Oh, hang on, I know: Eat squash every day!
Enjoy the last few summer days, folks.
Buckwheat Porridge with berry compote (recipe slightly amended from Hemsley&Hemsley’s “The art of eating well”)
For two small servings.
60 g buckwheat groats (soaked in water overnight)
3 dried dates
300 ml water (maybe a bit more)
A pinch of salt
1 teaspoon coconut oil (or butter)
1 handful of raspberries
1 handful of strawberries
1 teaspoon agave syrup
To serve: A pinch of ground cinnamon
Place the (rinsed) buckwheat groats in a blender, roughly chop the dates, add the dates and the water to the blender and blend until smooth.
Pour the mixture into a small pot, add salt and coconut water, bring to a boil and cook for about five minutes, stirring occasionally. You might want to add a bit more water to prevent the porridge from sticking to the bottom of the pot.
For the berry compote wash the berries, mash the raspberries with a fork and thinly slice the strawberries. Place berries into a small pot, add the agave syrup and slowly bring to a boil. Simmer for a couple of minutes, stirring occasionally.
Ladle the porridge into two bowls, add berry compote and sprinkle with a pinch of ground cinnamon to serve.
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