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.
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