Creamy Buckwheat Porridge With Coconut Milk
Are you tired of the same breakfast meals? Give this creamy porridge a try!
- 170g (6 oz/ 1 cup) creamy buckwheat or regular buckwheat, soaked overnight and rinsed
- 750 ml (26 fl oz/ 3 cups) filtered water
- Pinch of Celtic sea salt
- 250ml (9 fl oz/ 1 cup) coconut milk
- 1 handful of fresh berries, to serve (optional)
Put the buckwheat, water and salt in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and cook, covered, for 25 minutes or until tender, stirring regularly. Add a little more water during cooking if necessary.
Add half the milk and simmer for a further 5 minutes or until the porridge has a thick, creamy consistency.
Spoon into a bowl, pour over the remaining milk and top with fresh berries, if desired.
If you haven’t already, join our free global challenge at www.GetOffTheGluten.com to receive daily recipes & health tips, access to our private group for support and inspiration, plus before and after testing to track your progress in key areas of your life such as weight, sleep, bloating, skin-conditions, mental health and more!