Creamy Buckwheat Porridge with Cashew Milk
This is such a yummy breakfast. With buckwheat being a nutritious gluten free grain, this meal will be a nourishing hearty way to start your day.
INGREDIENTS and METHOD:
195g raw buckwheat soaked overnight and rinsed
750ml filtered water
pinch of sea salt
250ml cashew (other other nut milk)
1 handful of berries
You can also sprinkle on some cinnamon and flaked coconut.
Dried goji berries can also be added to the cooking for extra flavour.
Put the buckwheat, water and salt in a medium sized saucepan over medium heat and bring to the boil.
Reduce the heat to low and cook covered for 25 minutes or until tender, stirring regular. You can add a little more water during the cooking if needed.
Add half the nut milk and simmer for a further 5 minutes or until the porridge is thick and creamy.
Serve with the remaining milk and add the berries. Enjoy your breaky!
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