A delicious, high protein, grain-free/paleo superfood buckwheat Porridge with creamy dairy-free milk and chia seeds makes for a delicious, nutrient-rich breakfast.
Buckwheat — not a grain.
Did you know that buckwheat, often thought to be a cereal grain, is actually a fruit seed? This means that buckwheat is naturally gluten-free, and it is also high in protein. Moreover, buckwheat is rich in flavonoids (phytonutrients that protect against disease) particularly rutin, which lowers lipids and maintains blood flow. Additionally, buckwheat is high in magnesium, manganese, potassium, calcium, copper and phosphorous.
I first came across buckwheat, or ‘kasha’, as it is known in Eastern Europe, when I was living in Saint Petersburg, Russia. Although it’s marked up on the shelves of every expensive, high end health store here in the States, buckwheat is actually a staple in Eastern Europe. And it’s cheaper than rice! It’s health benefits have been known there for centuries.
Although it is no less hearty than my regular oat porridge or gluten free rice porridge, it boasts totally different nutrient profile.
A delicious, high protein, grain-free superfood buckwheat porridge with creamy dairy-free milk and chia seeds.
Buckwheat is naturally gluten-free, high in protein and rich in flavonoids (phytonutrients that protect against disease). IT is also high in magnesium, manganese, potassium, calcium, copper and phosphorous.
- 1 cup Buckwheat groats or you can use buckwheat flakes, which make for a much faster cooking time
- 1.5 cup plant milk almond, coconut, soy are all nice - preferably vanilla
- 1.5 cups water
- 1/2 tsp teaspoon ground cinnamon
- ¼ tsp sea salt
- 1 ripe banana
- 2 T maple syrup
- ¼ cup pure maple syrup
- Almond butter or tahini
- Fresh blueberries, banana, strawberries or grapes
- 1 cup plant milk
- 2 T chia seeds
Rinse and drain buckwheat in a sieve, making sure all dirt is removed. Bring water to a boil in a medium saucepan. Add buckwheat, salt and cinnamon. Using buckwheat flakes instead of whole groats will drastically reduce cooking time.
Reduce the heat to medium-low and cook for 6 minutes. Meanwhile, mash the banana.
Add milk, banana and syrup, stir and cover. You an also add some frozen berries at this point, which will defrost into a delicious jammy berry swirl. Cook for 6 more minutes until groats are soft. Stir.
Serve into bowls. Drizzle more syrup on top (as they won't be very sweet). Top with sliced banana, fruit, a sprinkling of chia seeds and a drizzle of either almond butter or tahini. I also like to add a splash more milk -- the mix of the cold milk with the hot porridge is delectable!