Buckwheat Porridge with
Cardamom Caramelised Pear
Ingredients
(Serves 3)
150g Organic Buckwheat (rinsed and soaked for at least 1hr)
Almond Milk
1tsp Cinnamon
Pinch of Salt
Maple Syrup
For the Pears:
2 Pears
3 Cardamom Pods
1tbsp Dark Brown Sugar
1 tbsp Coconut Oil
Optional Additions:
Coconut Flakes
Cacao Nibs
Almond Butter
Method: - Pour the buckwheat and 1 cup worth of the water it was soaking in into a saucepan with a pinch of salt and 1 cup of almond milk. Add the cinnamon and stir over a low heat for 15-20mins (until the buckwheat is cooked through) - you may need to add more almond milk or water if the buckwheat starts to run dry.
- Once cooked and removed from the heat, add some maple syrup to taste.
- Core and slice the pears. Add the to a pan with the coconut oil over low heat.
- Crush the cardamom pods to remove the seeds and add these to the pears
- Once the pears are coated with oil, add the brown sugar and allow the mixture to come to a little bubble so the pears can caramalise. This should only take a few minutes. Remove the pears from the heat. They should still retain their bite.
- To serve, I like to toast some coconut flakes in a pan over a low heat, and sprinkle these - along with some cacao nibs - over the porridge. I also like to add a dollop of almond butter.
Health Benefits...
BUCKWHEAT, despite its name, is not a member of the wheat family (does not contain the gluten protein) and is therefore suitable for coeliacs. Buckwheat contains many immune boosting qualities (flavonoids that boost the action of vitamin C and act as antioxidants) and is prized for its ability to reduce cholesterol through it’s rich supplies of magnesium as well as zinc, copper, and manganese. For those following a plant-based diet, buckwheat is an excellent source of protein and lysine (an amino acid that makes the grain easier to digest). Eating buckwheat helps to control blood sugar levels as it is high in soluble fibre, which slows down the rate of glucose absorption.
(Serves 3)
150g Organic Buckwheat (rinsed and soaked for at least 1hr)
Almond Milk
1tsp Cinnamon
Pinch of Salt
Maple Syrup
For the Pears:
2 Pears
3 Cardamom Pods
1tbsp Dark Brown Sugar
1 tbsp Coconut Oil
Optional Additions:
Coconut Flakes
Cacao Nibs
Almond Butter
Method: - Pour the buckwheat and 1 cup worth of the water it was soaking in into a saucepan with a pinch of salt and 1 cup of almond milk. Add the cinnamon and stir over a low heat for 15-20mins (until the buckwheat is cooked through) - you may need to add more almond milk or water if the buckwheat starts to run dry.
- Once cooked and removed from the heat, add some maple syrup to taste.
- Core and slice the pears. Add the to a pan with the coconut oil over low heat.
- Crush the cardamom pods to remove the seeds and add these to the pears
- Once the pears are coated with oil, add the brown sugar and allow the mixture to come to a little bubble so the pears can caramalise. This should only take a few minutes. Remove the pears from the heat. They should still retain their bite.
- To serve, I like to toast some coconut flakes in a pan over a low heat, and sprinkle these - along with some cacao nibs - over the porridge. I also like to add a dollop of almond butter.
Health Benefits...
BUCKWHEAT, despite its name, is not a member of the wheat family (does not contain the gluten protein) and is therefore suitable for coeliacs. Buckwheat contains many immune boosting qualities (flavonoids that boost the action of vitamin C and act as antioxidants) and is prized for its ability to reduce cholesterol through it’s rich supplies of magnesium as well as zinc, copper, and manganese. For those following a plant-based diet, buckwheat is an excellent source of protein and lysine (an amino acid that makes the grain easier to digest). Eating buckwheat helps to control blood sugar levels as it is high in soluble fibre, which slows down the rate of glucose absorption.