Creamy Buckwheat Porridge

Creamy Buckwheat Porridge 

Buckwheat is actually a seed not a grain. So it is perfect for those on a grain-free diet and for people suffering with IBS, inflammatory bowel disorders and other gut issues. 
It is rich in fibre, contains protein and some powerful antioxidants. I can’t tolerate oats so this hearty, nutty-tasting porridge is a great gluten-free alternative.

Ingredients: Serves 1

  • 50g buckwheat groats

  • 200-250ml almond milk

  • 1/4 teaspoon pure vanilla extract

  • pinch of salt

  • handful mixed berries

  • Toasted coconut flakes

  • 1 tablespoon maple syrup (optional)


  1. Put the buckwheat groats in a saucepan with the almond milk, vanilla and salt.

  2. Cover and cook over a medium heat, stirring occasionally until the buckwheat is tender and has absorbed the milk, about 25 minutes.

  3. Serve with berries, toasted coconut flakes and maple syrup.

Breakfast, Veganhanna mathilde