Vegan Buckwheat Gluten Free Porridge
Learn how to make the best homemade gluten free porridge. Our easy healthy buckwheat porridge features spices, berries, cherries and coconut.
Wooden spoon or spatula
- 1 cup Buckwheat Groats
- 2 cups Water
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Cardamom
- Pinch Kosher Salt
- 1/4 cup Golden Raisins
- 1/4 cup Toasted Slivered Almonds
- 1/4 cup Dried Coconut
- 1/4 cup Blueberries
- 1/4 cup Cherries
- 1/2 cup Almond Milk
- 1/4 cup Maple Syrup
Drain the buckwheat in a strainer and rinse thoroughly under running water until it's no longer slimy.
Transfer rinsed buckwheat groats and water to a small pot over medium high heat. Add ground cinnamon, cardamom and salt. Bring to a boil then reduce to a simmer. Cover pot with a lid and put heat on low. Simmer for 10 minutes.
Turn off the heat. Do not remove the lid, allow it to steam for another 5 minutes.
Fluff cooked buckwheat with a fork and serve in bowls. Top with cherries, blueberries, raisins, coconut, toasted almonds, almond milk and drizzle of maple syrup.
Pour leftover porridge into a glass jar and allow to cool, then cover tightly and store in the fridge for up to 5 days.
Calories: 168kcal | Carbohydrates: 23.3g | Protein: 2.8g | Fat: 8.2g | Saturated Fat: 5.4g | Sodium: 6mg | Potassium: 184mg | Fiber: 2.7g | Sugar: 13.8g | Calcium: 29mg | Iron: 2mg