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Apple and date buckwheat porridge

Name: Apple and date buckwheat porridge recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 fresh figs, quartered; 250.00 ml almond milk (or milk of your choice); 1⁄250.00 ml buckwheat groats, rinsed; 20.00 ml chia seeds; 2 medjool dates, pitted and diced; 1⁄2 teaspoon ground cinnamon; 1 red apple, cored and grated; 40.00 ml raw almonds, roughly chopped; Honey, to drizzle

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by delicious. team

delicious. team

Dec 26, 2015

Buckwheat porridge is a tasty gluten-free alternative to traditional oats. The buckwheat is best digested when it has been soaked overnight; alternatively, you can buy activated buckwheat (buckinis), which doesn’t need to be pre-soaked as it has already been cooked and dried. If figs aren’t in season, use 1⁄2 cup of fresh or frozen mixed berries instead. This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round.

2 fresh figs, quartered
1 cup almond milk (or milk of your choice)
1⁄2 cup buckwheat groats, rinsed
1 tablespoon chia seeds
2 medjool dates, pitted and diced
1⁄2 teaspoon ground cinnamon
1 red apple, cored and grated
2 tablespoons raw almonds, roughly chopped
Honey, to drizzle

Method

1.

Combine the buckwheat, chia seeds, dates, cinnamon and milk in a bowl and leave in the fridge overnight.
2.

In the morning, transfer the buckwheat mixture to a small saucepan over low heat. Add 1 cup of water and the grated apple. Simmer, stirring regularly, for 8–10 minutes for a nice and thick consistency, 5 minutes if you prefer it less thick.
3.

Top with the figs and almonds and drizzle with honey, to serve.