This is my staple winter breakfast and the delicious toppings make it even more enjoyable to wake up to. I love the texture the buckwheat grain gives the porridge and the fresh grated fruit adds a natural sweetness.
Buckwheat and Chia Seed Porridge
INGREDIENTS:
- 1 cup buckwheat, rinsed
- ½ cup oats
- 2 tablespoons chia seeds
- 2 cups milk (cow's, almond or soy)
- 2 cups water
- 1 each pear and apple, grated with skin on
- 1 teaspoon each ground ginger and cinnamon
- ½ teaspoon each ground nutmeg and cardamom
- 2 tablespoons nut butter
- 1 teaspoon vanilla extract
- 2 tablespoons honey
Mixed Berry Compote:
- 500 grams mixed frozen berries
- finely grated zest and juice 1 orange
- ⅓ cup caster sugar
- 2 teaspoons cornflour
- 1 tablespoon water
METHOD:
- Put the buckwheat and oats in a bowl and cover well with cold water. Put the chia seeds in a separate bowl and add 1 cup of the milk. Leave both bowls on the bench to soak overnight.
- Drain the buckwheat and oats in a fine sieve then rinse well under cold water.
- Place the chia seeds with the milk in a medium saucepan along with the remaining 1 cup milk, the buckwheat and oats, water, grated pear and apple, all the spices, nut butter, vanilla and honey. Cook over a low heat for about 30 minutes, stirring often until thick and creamy, adding more water or milk to keep it at a soft consistency. Serve in bowls topped with your choice of toppings.
Cook's tip: The porridge keeps well in the fridge for 5 days. Just heat each serving when needed, adding a little extra liquid if needed.
Mixed Berry Compote:
Put the berries, orange zest and juice and the caster sugar in a saucepan and slowly bring to the boil. Mix the cornflour and water together in a bowl until smooth then stir into the berries. Simmer for a couple of minutes until the juices have thickened. Serve warm or at room temperature. Makes about 2 cups
Topping suggestions:
Milk or cream or a non-dairy milk such as almond or soy; coconut yoghurt or regular yoghurt – plain or fruit; roasted figs with honey; fresh berries when in season; cinnamon-roasted pears or apples; poached rhubarb with raspberries; sliced banana and maple syrup; toasted nuts and seeds – almonds, macadamias, pecans, walnuts, hazelnuts, pistachios, sesame, sunflower and pumpkin seeds.
