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




For the porridge: 


  • 75g buckwheat flakes

  • 200ml unsweetened almond milk

  • 1teaspoon of cinnamon



For the topping: 


  • 2 plums, sliced

  • 50g red gooseberries

  • 2 tablespoons of water

  • A few walnut halves  




  1.  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). 

  2. 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. 

  3. 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.