SERVES
2-3
DIFFICULTY
MEDIUM
PREP/COOK TIME
40mins
(Quicker if soaking groats overnight)
INGREDIENTS |
|---|
| 1 cup buckwheat groats |
| 2 cups macadamia milk (or milk from the allowed list) |
| 1 cup filtered water |
| 1 teaspoon cinnamon |
| 1 apple |
| TOPPINGS (optional) |
| 2 tbsp coconut flakes |
| Coconut yoghurt |
DIRECTIONS |
|---|
| STEP 1. Add the buckwheat and cinnamon to a pan with 1 cup of boiling water and heat until the water is absorbed |
| STEP 2. Add 1 cup milk and stir well. |
| STEP 3. Keep cooking and gradually add in the remaining milk when needed – don’t let the buckwheat run out of liquid. |
| STEP 4. It should take about 20 minutes to cook completely, at which point it should resemble porridge but retain a slight crunch. |
| STEP 5. Core and dice apple and place into saucepan. |
| STEP 6. Add approx 1tbsp with sprinkling of cinnamon. |
| STEP 7. Stir until cooked through and has gone slightly brown. |
| STEP 8. Remove from heat and serving onto the porridge. |
TIP!
For a quicker cooking time, soak the buckwheat groats overnight (or for at least 6hrs) in a bowl with enough water to cover them. Once soaked, drain and rinse with cold water to get rid of the film that can form, then follow the delicious recipe above!
