Cinnamon Buckwheat Porridge with Stewed Plums and Red Gooseberries
Buckwheat isn’t actually a type of wheat – it comes from the seeds of a plant that is a distant relation of sorrel and rhubarb. Cracked into flakes, it makes an excellent gluten-free porridge that’s also a complete protein source. Plums and red gooseberries are packed with vitamin C and their rich pigment makes them a good source of anthocyanins, to help you feel energised at the start of the day.
Serves 1
Ingredients
For the porridge:
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75g buckwheat flakes
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200ml unsweetened almond milk
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1teaspoon of cinnamon
For the topping:
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2 plums, sliced
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50g red gooseberries
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2 tablespoons of water
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A few walnut halves
Method
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Lightly soften the fruit in the water over a medium heat until it has become a little sticky but still holds its’ shape (around 5-10 minutes).
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Cook the buckwheat flakes, almond milk and cinnamon together, stirring regularly until the porridge reaches a creamy consistency. Add a dash of boiling water or more almond milk if it is too thick.
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Pile fruit on top of porridge in a bowl; serve topped with walnut halves or flaked almonds.
*Make the fruit compote the night before and warm through before eating; alternatively spoon it cold onto Greek-style yogurt for a lighter breakfast dish. This dish work well with apples and blackberries or peaches and raspberries.