I had to smile when I read over my first instruction in the method: to soak the buckwheat overnight, and drain and rinse twice during this time. I don’t mean you have to get up in the middle of the night to do this, but the draining and rinsing twice before you cook does make a difference. And while I’ve suggested almond milk here you could easily use any milk, from cow’s to soy. When cooking the porridge, make sure you control the simmer so that it cooks slowly but doesn’t burn when all the moisture evaporates you could partially cover it with a lid if that helps. I love the combination of banana and hazelnuts but this is great with any fruit or nuts, and more milk if you like a looser porridge.
- Yield: 2 Servings
- ½ cup (100 g) buckwheat kernels
- 400 ml unsweetened almond milk, preferably homemade, plus extra to serve (optional)
- 1 tablespoon pure maple syrup or raw honey, plus extra to serve (optional)
- ¼ teaspoon ground cinnamon
- Pinch of sea salt flakes
- 2 small Lady Finger bananas
- 3 tablespoons chopped toasted hazelnuts
- Soak the buckwheat in 200 ml cold water overnight; drain and rinse twice during the soaking time.
- The following morning, place the soaked, drained buckwheat in a saucepan with the milk, maple syrup or honey, cinnamon and salt. Bring to the boil over medium heat, then reduce the heat to low and simmer, stirring regularly, for 25 minutes or until soft and the liquid has evaporated. Remove from the heat and divide between 2 bowls.
- Top each bowl with sliced banana, a drizzle of maple syrup, if using, and the chopped toasted hazelnuts. Pour over more almond milk if desired and serve immediately.