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Poppy seed buckwheat porridge served in a bowl

Poppy seed buckwheat porridge

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight soaking
  • Easy
  • Serves 2

Swap regular oats for buckwheat to make your morning porridge. Buckwheat is a versatile, gluten-free, grain-like seed with a lovely, nutty flavour that adds plenty of taste to breakfast

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal201
low infat4g
saturates2g
carbs33g
sugars12g
fibre3g
protein7g
salt0.1g
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Ingredients

  • 50g buckwheat
  • 250ml milk of your choice
  • 2 tsp poppy seeds
  • 125g blueberries
  • 1 small orange , zested and juiced
  • 1 tsp cinnamon

Method

  • STEP 1

    Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.

  • STEP 2

    Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.

  • STEP 3

    Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.

Goes well with

Recipe from Good Food magazine, May 2019

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A star rating of 5 out of 5.1 rating
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