This berry buckwheat porridge has become a regular addition to my breakfast menu. It is the perfect winter breakfast and I have included both the stove top and thermomix methods.
I first saw a yummy buckwheat porridge recipe over at the Merrymaker Sisters and knew that I had to try it. It was delish!
So, I decided to make a Thermomix version that would cook while I was getting the kids and I ready in the morning.
RECIPE FEATURES
Gluten & Dairy Free - suitable for those with gluten and lactose intolerances.
Stove-top & Thermomix methods - methods available for Thermomix users as well as non-thermomix users.
Easy to make - requires only a few steps to make.
Thermomix Method
The recipe takes around 25 minutes to make, but as you don't need to do much else thanks to the amazingness of the Thermomix, you can just do other tasks while it cooks.
Stove-top Method
If you follow the stove-top method you will need to make sure you stir it a few times while it is cooking.
Make Ahead of Time
You could also make this the night before, if you are short on time in the morning. Refrigerate over night, then heat up the next morning and add your toppings.
Berry Buckwheat Porridge - Stove-Top Method
This berry buckwheat porridge has become a regular addition to my breakfast menu. It is the perfect winter breakfast and I have included both the stove top and thermomix methods.
Ingredients
- 100 grams raw buckwheat
- 400 grams almond milk or your preferred milk (or you could a combination of water and milk)
- 1 tablespoon pure maple syrup (rice malt syrup or raw honey would also work)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (or 1 drop cinnamon essential oil*)
Toppings
- ¼ cup blueberries (fresh or frozen)
- ¼ cup raspberries (fresh or frozen)
- Optional - Handful raw cashews (or your favourite nut)
- Optional - 2 teaspoons chia seeds
Instructions
- Add all the ingredient to small saucepan (uncovered) and cook on low for 25-30 minutes, stirring occasionally, until the buckwheat is nice and soft.
- Pour into your bowl(s) and add the berries, cashews and chia seeds and enjoy
Notes
If you are using cinnamon essential oil instead of ground cinnamon, then add it after the buckwheat porridge has cooked. You could either add it to the Thermomix bowl and use the stir setting for 10 seconds or mix through with a spoon before pouring into the bowl(s)
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 10mgSodium: 79mgCarbohydrates: 45gFiber: 6gSugar: 17gProtein: 13g
Berry Buckwheat Porridge
This berry buckwheat porridge has become a regular addition to my breakfast menu. It is the perfect winter breakfast and I have included both the stove top and thermomix methods.
Ingredients
- 100 grams raw buckwheat
- 400 grams almond milk or your preferred milk (or you could a combination of water and milk)
- 1 tablespoon pure maple syrup (rice malt syrup or raw honey would also work)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (or 1 drop cinnamon essential oil*)
Toppings
- ¼ cup blueberries (fresh or frozen)
- ¼ cup raspberries (fresh or frozen)
- Optional - Handful raw cashews (or your favourite nut)
- Optional - 2 teaspoons chia seeds
Instructions
- Rinse the buckwheat and add to the thermomix mix along with the milk, maple syrup, vanilla extract and ground cinnamon. Cook for 25 minutes on 90 degrees / speed 2 (reverse)
- Pour into your bowl(s) and add the berries, cashews and chia seeds and enjoy
Notes
If you are using cinnamon essential oil instead of ground cinnamon, then add it after the buckwheat porridge has cooked. You could either add it to the Thermomix bowl and use the stir setting for 10 seconds or mix through with a spoon before pouring into the bowl(s)
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 10mgSodium: 79mgCarbohydrates: 45gFiber: 6gSugar: 17gProtein: 13g
Leave a Reply