Buckwheat is an amazing, nutritious seed consumed widely in Asia, it makes for the perfect alternative porridge for those avoiding or allergic to gluten. Make sure when making this recipe you get fresh raw groats, otherwise, you may encounter issues when sprouting and make sure you don’t buy the roasted buckwheat groats! The raw groats should be greenish in colour, you should be able to find them in any good health food store.
HALF CUP BUCKWHEAT GROATS (wholegrain)
JUICE OF HALF A LEMON
1 TEASPOON OF DESICCATED COCONUT
1 LARGE PEAR, PEALED AND GRATED
HALF A TEASPOON OF CINNAMON
1 TBSP OF CHIA SEED
DRIZZLE OF HONEY
A DOLLOP OF YOGURT
FOR BLUEBERRY AND APPLE COMPOTE
1 LARGE GREEN APPLE
1 CUP OF FRESH BLUEBERRIES
Place buckwheat in a bowl with lemon and enough water to cover
Place a tea towel over and leave at room temperature overnight or for 12 hours. The groats should have spit and show tiny sprouts, leave them too long and they will turn to mush.
Rinse the buckwheat under cold water and place in a small saucepan with a cup of water and bring to a simmer, keep an eye on the buckwheat, adding more water when necessary.
Taste test as you go, when they are ready they should be soft and easily chewable, this should take around 10-15 minutes.
Add the coconut, salt, pear, chia and continue to stir, when the mixture well mixed, remove from the heat and set aside.
FOR THE COMPOTE
Peel and cube the apple into smallish bite sized clunks, combine with the blueberries and a quarter cup of water. The blueberries will thicken the water and the apples will soften, pour over the buckwheat porridge
Garnish with some honey or Salmeana Agave syrup.