- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min + soaking time
- Yield: 2 servings 1x
Description
This recipe has become a staple in my fridge! I’m a big fan of the traditional porridge made with oats but I’ve noticed that my tummy tolerates buckwheat much better. I eat it for breakfast most of the time and since I don’t add any sugar to it, I can eat it either with some fruits like bananas or berries or with an avocado, a drop of olive oil and some s+p.
Ingredients
1 cup buckwheat
2 cups water (to soak)
pinch of salt
1 cup plant based milk ( I usually use almond or cashew)
Instructions
Soak the buckwheat for a few hours and rinse well.
In a small pan, add the buckwheat and the milk. Cook them for about 10-15 min max. Make sure to stir well so that they don’t stick to the bottom and burn. If you know that you are going to eat them sweet, you can add at this point a cinnamon stick or even some coconut sugar. This is totally optional!
The reason why I love to soak them before hand is to make them more digestible and because it will also speed the cooking time. I tend to soak mine overnight but even a few hours will do the trick.
Enjoy!
xo