Poppy seed buckwheat porridge
By Esther Clark
Swap regular oats for buckwheat to make your morning porridge. Buckwheat is a versatile, gluten-free, grain-like seed with a lovely, nutty flavour that adds plenty of taste to breakfast
-
Prep:10 mins
Cook:15 mins
Plus overnight soaking - Serves 2
- Easy
Nutrition per serving
-
kcal 201
-
fat 4g
-
saturates 2g
-
carbs 33g
-
sugars 12g
-
fibre 3g
-
protein 7g
-
salt 0.1g
Ingredients
- 50g buckwheat
- 250ml milk of your choice
- 2 tsp poppy seeds
- 125g blueberries
- 1 small orange, zested and juiced
- 1 tsp cinnamon
Method
Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.
Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.
Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.
