Following the popularity of my Carrot Cake Oatmeal recipe, I wanted to make a gluten-free version with my favourite seed. Buckwheat has more protein than rice, corn, millet or wheat and is high in the essential amino acids arginine and lysine, in which most cereals are deficient. Its unique amino acid profile gives buckwheat the ability to boost the protein value of beans and grains eaten on the same day – which in my book makes it a bit of a wonder food. This bowl of creamy deliciousness is packed with benefits for your heart, hair, skin, digestion and blood sugar control…but best of all, it actually tastes like cake.
For the basic buckwheat porridge
- 1 cup buckwheat groats
- 2 cups milk of choice (I love macadamia milk in this)
- 1 cup filtered water
- 1 tsp vanilla powder or essence
For the flavour bomb
- 1/2 cup grated carrot
- 1/2 cup sultanas
- 1 tablespoon maple syrup, honey or rice malt syrup
- 1/2 tsp each of cinnamon and ginger
- pinch nutmeg
- 2 tbsp walnuts, chopped
This recipe was originally written (by me!) for Nourish Magazine and published in their August 2015 Edition.
- 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.
Once the water is absorbed, add 1 cup macadamia milk and stir well.
- Keep cooking and gradually add in the remaining milk when needed – don’t let the buckwheat run out of liquid.
- It should take about 20 minutes to cook completely, at which point it should resemble porridge but retain a slight crunch.
- Stir the carrot, spices and sultanas through the hot porridge.
- Serve and drizzle with maple syrup or sweetener of choice.
- Top with walnuts and enjoy!
Don’t like buckwheat? Check out the recipe for this oaty alternative!