My Sunday morning breakfast was delish! I made The Fit Foodie’s buckwheat porridge.
I’ve tried it before but in a busy week it’s tricky to find the time to cook in the mornings. Going back into term four, I think I might try and make a batch of this so that I’m able to heat it up for weekday breakfasts.
1C buckwheat groats
2C macadamia or almond milk
2 small pears
1 chamomile tea bag
2 Tbs Coconut flakes
2Tbs chopped pistachios
2Tbs dried cranberries (make sure these are organic without added sugar!)
1tsp vital greens
The how to…
- Add the buckwheat to a pan with 1C of boiling water and heat with the vanilla and cinnamon.
- Once the water is absorbed, add a cup of the milk and stir.
- Keep cooking and gradually add remaining milk to allow absorption. This takes about 20 minutes, the buckwheat should still have a slight crunch.
- In a pan add 3C of boiling water and the tea bag. Pop the peeled pears in and ensure they are covered or that you regularly turn them. Simmer until tender (Approx 10-15 min).
- Pour over the porridge and garnish with toppings.
Some other toppings to consider…
Cacao powder or nibs
Almonds, macadamias, brazil nuts, pepitas, sunflowers seeds
Other fruits – banana, strawberries, figs, apple, blueberries, raspberries
Take a look at The Fit Foodie Blog for more delicious recipes!
You could also swap the buckwheat out using the infographic that I wrote about here.
For more breakfast bowl inspiration take a look at my previous post, ‘What’s in your breakfast bowl?’
Do you think you might give this one a go?