Buckwheat porridge


Making that choice to start Christmas breakfast well is a great decision. Lots of people will load up on sugary foods but you can have a breakfast loaded with flavour and goodness and keep your blood sugars in check.

  • ½ cup roasted buckwheat (kasha or groats)

  • 2 tablespoons chia seed or flaxseed

  • 1 cup your choice milk (almond, coconut, dairy, rice, soy, seed)

  • 1 cup water (see notes)

  • 1 teaspoon vanilla

  • pinch cinnamon

  • 1 red apple – grated

  • small handful muscatels or large raisins

  • Fruit to serve (see notes for great serving suggestions)

Combine the buckwheat, chia, milk, muscatels, vanilla and cinnamon into a bowl. Sit overnight in the fridge to allow seeds to soften. Add 1 grated apple and cook over a low heat for 5 minutes until thick and creamy. Add more water or milk if needed. Serve in bowls topped with your choice of fruit and a little honey.

Serves 2

Serving suggestions: Cinnamon roasted figs with honey and walnut. Fresh blueberry + dried goji. Cinnamon roasted pear with hazelnut. Oven roasted rhubarb with raspberry + pomegranate molasses. Baked or fresh banana + a little honey or brown rice syrup. Roasted hazelnut then pour over extra steaming hot milk. Fresh jewels of pomegranate, a good squeeze of the juice + pistachio.

Notes: Replace extra cup of water with 1 cup your choice milk for a creamier porridge.


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Active Spine Centre. Shop 5, 440-452 Wyndham Street, Shepparton, Vic, 3630 pH:(03) 58 312 934

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