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Buckwheat Porridge with Chamomile Poached Pear

Breakfast is served…cold mornings call for porridge with lashings of rich nut milk and poached fruit. Best of all, there’s nothing sinful about this protein-packed brekkie. Buckwheat surpasses rice, wheat and corn on almost every measure of healthfulness. This seed ranks low on the glycemic scale and doesn’t have negative effects on blood sugar – supplying a steady release of energy until lunch. It also has a distinctly nutty flavour that rocks my world when I get bored of oats.

Recipe

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SERVES: 2

INGREDIENTS:

  • 1 cup buckwheat groats
  • 2 cups macadamia milk (or milk of your choice)
  • 1 cup filtered water
  • 1 tsp vanilla powder or essence
  • 1 teaspoon cinnamon
  • 2 small beurre bosc pears
  • 1 chamomile tea bag
Toppings (optional):
  • 2 tbsp coconut flakes
  • 2 tbsp chopped pistachios
  • 2 tbsp dried cranberries
  • 1 tsp greens powder
  • 1 tbsp sweet coconut spread

METHOD:

  1. Add the buckwheat to a pan with 1 cup of boiling water and heat for a couple of minutes along with the vanilla and cinnamon.
  2. Once the water is absorbed, add 1 cup milk and stir well.
  3. Keep cooking and gradually add in the remaining milk when needed – don’t let the buckwheat run out of liquid.
  4. It should take about 20 minutes to cook completely, at which point it should resemble porridge but retain a slight crunch.
  5. In a medium pan, add the chamomile teabag to 3 cups of boiling water.
  6. Peel the pears and add them to the pan, ensuring theyre completely submerged.
  7. Bring to a simmer to 10-15 minutes until the flesh is tender.
  8. Remove from heat and allow to cool slightly before serving on the porridge.
  9. Garnish and serve.

     

    This recipe was written for Nourish Magazine + Published in their August’15 issue.




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Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

5 Comments
  1. I’ve been on the lookout for new breakfast ideas that are healthy and give the hubby and I am extra dose of protein in the AM. Not only does this look like it will fit the bill it is gorgeous to look at as well. What a way to even impress out of town guests.

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