Buckwheat makes such a great alternative to oats if you are looking for a gluten free porridge to start your morning. Not only are they packed with dietary fibre, but they are also a great source of protein which helps provide you will a balanced start to the day. Just like you would an ordinary bowl of porridge, you can top them with anything you like, though I thought I’d share one of my favourite combinations. With added sweetness from the blueberries and coconut it is low in sugar but rich in essential fats and antioxidants. If you are keen to keep your kids away from the artificial sweeteners found in so many breakfast cereals and flavoured porridge oats, then this could be a great choice for all the family!
It’s really filling and should definitely keep you going till lunchtime, I hope you enjoy!
Serves 1.
Ingredients
50g buckwheat groats
1 tsp coconut cream
3 tsp cottage cheese
Large handful of blueberries
15g mixed seeds (I like Tesco 3 seed mix)
1 tsp tahini
Method
1. Place your buckwheat groats in a small saucepan with at least 500ml of water, bring to the boil and allow to simmer on a low heat for 20 minutes.
2. Once cooked, drain your buckwheat and run under cold water to get rid of the starchy excess, transfer to your breakfast bowl.
3. Mix your coconut cream into the warm oats until they are evenly coated and then add the rest of your toppings. You can see some of my other creations in the pictures below!
PS. All the ingredients can be found in normal supermarkets such as Tesco, Sainsburys or Waitrose.
