Buckwheat & Ginger Porridge

This porridge has a fantastic texture from the whole buckwheat; crumbly yet soft. And it is gluten-free.

Serves 4


  • 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


  1. 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.
  2. 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.