How do I begin to describe my love for buckwheat? Let’s start with the taste. It’s rich, nutty, and a bit earthy (in a good way), making it the perfect base for tart fruits and bright spices. Nutritionally, it’s small but mighty. Despite the name, buckwheat has no relation to wheat and is actually a gluten-free seed! It’s one of the few complete plant proteins, meaning it contains all 8 essential amino acids in one kick. Each seed is packed with fiber, magnesium, antioxidants and endless disease-fighting components. In summary, it’s one of the healthiest foods you can eat. What better way to start your day than Buckwheat Porridge?
As you know from this Nordic Pear recipe, I like my porridge extra creamy. To get this effect, I use plant milk rather than water and always add a tad more than the recipe calls for. Now, let’s talk about compote. It sounds fancy, looks fancy, tastes fancy, but it is SO simple to make. We’re talking only 2 ingredients and 5 minutes! Depending on the seasonal availability of fruit, you can use fresh or frozen. If your fruit is frozen, it will take a tad longer to thicken because of the high water content.
Here, I’ve used tart strawberries to cut through the rich buckwheat flavor. For a little extra *tang* I also top with coconut yogurt (any plant-based yogurt will do). This breakfast is simple, beautiful and
Buckwheat Porridge with Strawberry Compote
- 3/4 cup Bob’s Red Mill Buckwheat Cereal
- 2.5 cups boxed coconut milk (or other plant milk)
- 2 tbsp Miyoko’s vegan butter or refined coconut oil
- 2 tbsp maple syrup
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 2 cups strawberries (fresh or frozen)
- 1 tbsp maple syrup
- 1 squeeze fresh lemon optional
- 1 dollop coconut or almond yogurt
- nuts and seeds
- Combine the coconut milk, buckwheat cereal, and salt in a pot. Bring to a boil.
- Reduce to the lowest setting and continue to cook for 8-10 minutes, stirring often.
- Meanwhile, begin your strawberry compote. Combine strawberries, maple syrup, and a squeeze of lemon in a small pan. Bring to a boil.
- Reduce the heat and continue to simmer for ~3 minutes, or until the mixture has thickened. If using frozen strawberries, this may take a bit longer because of the water content.
- Once your porridge is cooked through, stir in cinnamon, ginger, maple syrup and vegan butter or coconut oil.
- Divide the porridge between 3 or 4 bowls (depending on how hungry you are) and top with strawberry compote, a dollop of plant-based yogurt and your choice nuts or seeds (pecan, flax, etc.). Enjoy!