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

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

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    Rating: 5 out of 5.1 rating
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