Creamy Buckwheat Porridge With Coconut Milk

Lee Holmes LEE HOLMES

Are you tired of the same breakfast meals? Give this creamy porridge a try!

Ingredients

  • 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)

Method

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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