Buckwheat & Ginger Porridge
This porridge has a fantastic texture from the whole buckwheat; crumbly yet soft. And it is gluten-free.
Serves 4
Ingredients
- 200g (7oz) hulled whole buckwheat
- 50g (2oz) dried fruit (prunes, apricots, cranberries, pear or whatever you have at home, roughly chopped if large)
- 1 tbsp fresh grated ginger
- 2-3 cinnamon sticks
- 1 tsp cardamom seeds
- ½ tsp vanilla extract
- A tiny pinch of sea salt
- Fresh blueberries and inca berries, to serve
Method
- Rinse the buckwheat in water, then add it to a medium saucepan together with 600ml (20fl oz) water and the other ingredients. Bring to a boil and lower the heat. Gently simmer for about 20 minutes, stirring occasionally.
- When the water is absorbed, the porridge should be just about ready, but keep stirring for a few more minutes to get a crumbly texture. Remove the cinnamon sticks and serve in bowls with fresh fruit, grated ginger and oat milk.
Vegan Life tip
Rinse the cinnamon sticks in cold water and re-use them
Recipe from The Green Kitchen by David Frenkiel and Luise Vindahl (Hardie Grant, £15) Photography ©Johanna Frenkel.
