Find our recipe for buckwheat porridge and cream of buckwheat (delicious over fresh fruit) on Vogue now:
A warming and nutritious breakfast, it’s a lot more filling than you think so don’t overfill your bowl! This is hugely superior to the much hyped oat porridge:
We love buckwheat, a highly nutritious seed rich in Magnesium which is one of the most important nutrients essential for good health. See our post: http://hemsleyandhemsley.tumblr.com/post/21218923712/who-put-the-wheat-in-buckwheat
So versatile we’ve used it to make buckwheat burritos and a noodle salad here for Vogue:
We use buckwheat groats as opposed to rolled oats as it boasts a higher nutritional profile. Although both buckwheat and oats are naturally gluten free, oats are often cross-contaminated with gluten. Also oats can have the same effect as gluten on gluten-sensitive people because of difficult to digest proteins.
Try the following flavours for your buckwheat porridge:
Cinnamon and apple - Sprinkle your porridge with heart healthy cinnamon and top with grated or chopped apple.
Chocolate - Antioxidant rich cacao stirred in with a little stevia or maple syrup to sweeten. If you don’t mind a cooler porridge then use raw honey. High heat destroys the enzymes and much of the honey’s incredible properties.
Cardamom and coconut - Cardamom benefits digestion, respiration and inhibiting pathogen growth and gives the porridge a strong and aromatic flavour. We like to crush a pod or two of cardamom and allow them to infuse while the porridge cooks. You can replace the water with coconut milk to enhance the cardamom and add an extra boost of nutrition.