Recipe: Buckwheat and Quinoa Porridge

As winter is fast approaching smoothies will no longer be satisfying for breakfast. I love something warm on a winters morning to warm me up before starting my day. This porridge offers a gluten free alternative.

This recipe is also protein rich due to the quinoa which is great as it will keep us fuller for longer.

Buckwheat and Quinoa Porridge

Ingredients:

¼ cup Quinoa

¼ cup Buckwheat

2/3 cup Coconut milk (I use cocoquiech and sometimes almond milk works well in combination with the coconut milk)

1/3 cup water

A sprinkle of cinnamon

1 tablespoon of sweetener of choice (maple syrup, honey or rice malt syrup)

To serve:

½ cup Granola

Fruit of your choice

Extra sweetener if you need

Method:

  1. Add the milk and water to a saucepan on a medium heat
  2. Add the quinoa and buckwheat
  3. Add cinnamon and honey and stir
  4. Cook for 15minuets or until the quinoa and buckwheat is cooked. Don’t let it boil
  5. Serve with granola, fruit and sweetener if you need

Optional: You could you also serve with a poached pear or a stewed apple

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s