Vanilla Cardamom Buckwheat Porridge

Another Sunday, another breakfast post!

For me, Sundays are either about indulging in a delicious breakfast at home or going out for a delicious brunch. It has to be something special, and it has to tick all the boxes of yumminess. That’s how this buckwheat porridge came into being. Last Sunday was granola, this Sunday it’s porridge!

I’m obsessed with almond butter as well! I have it every day, and eaten with this porridge it adds such a creaminess that is so so good!!

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Despite the name, buckwheat is completely gluten free!! Actually, it’s not even wheat at all, but a seed. It’s got a delicious and nutty flavour.

This is just a bowl full of goodness and yumminess. It can do no wrong in my eyes (but I might be a bit biased, consider I made it)

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To make enough for 2 people, you will need:

For the porridge
2 cups buckwheat groats, soaked overnight
2 cups almond milk
1 vanilla pod, seeds scraped out
2 cardamom pods, seeds scraped out*

Toppings
2 tbsp almond butter
1 tbsp cacao nibs
1 tbsp goji berries
1 tsp bee pollen
Handful raspberries
2 strawberries

Let’s make it baby!
First, drain and rinse your buckwheat groats! They’ll be soft enough to eat as if, but we’re having this one warm.

Add your almond milk, vanilla seeds, vanilla pod, and cardamom into a saucepan on low-medium heat.

When it starts to simmer, remove the vanilla pod and cardamom skin, leaving the seeds for both in the pan. Add in the buckwheat groats and stir, never letting it get to a boil. Once it’s nice and warm, add it either to one big bowl or two smaller ones. The big one if you’re serving alongside other things, the small if it’s individual!

Add on your toppings, and if you want you can add more almond milk, depending how runny you like it!! Serve and enjoy!

* To get the seeds out of the pod, simply toast the pods in a dry frying pan for about 30 seconds. Take them out and squish the pods with something sharp (knife and hammer both tried and tested). Scrape out the little seeds, and then squish them as well. They’re quite hard, so you’ll have to put your weight on it (or alternatively use a mortar & pestle or a coffee grinder.) They don’t need to become dust, just a little broken. Also, no pre-ground cardamom please!! That stuff is whack (as in, flavour mostly gone).

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You can stir in the almond butter if you want, but I like it dolloped so that I can scoop a bit with every bite. Almond-buckwheat heaven!

If you don’t have raspberries and strawberries, blueberries work perfectly as well!

Happy Sunday!

PS – Last Sunday’s Paleo Granola, in case you missed it!

Vanilla Cardamom Buckwheat Porridge

Baked Brazil Nut & Fresh Herbs Falafel

Vanilla Cardamom Buckwheat Porridge

Chocolate Cherry Mousse (Simple Guilt-Free Dessert!)

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