My sister keeps telling me that I need to stop posting sweet recipes and start doing some proper savoury meals! I am working on it for her, and have a few ideas in the pipelines, so I promise soon you will start to see a little bit more variety.
Until then, here is my new favourite breakfast recipe. Buckwheat is a fairly new discovery for me, but once you are introduced to a new ingredient it suddenly pops up everywhere.I first discovered it in my favourite vegan restaurant in Paris, but under it's french name, sarrasin. Since then I have found that my local bakery makes the best buckwheat bread, and my flat-mate Rosie was brought up being fed it by her Russian nanny (but she knows it as kasha). Buckwheat is now one of my cupboard staples, and this porridge recipe shows how versatile it is. I love topping my porridge with frozen raspberries to give each mouthful of warm creamy buckwheat a little cool, tangy blast.
The main advantage of buckwheat is that it is completely gluten free. Gluten puts a lot of strain on the digestive system, even for people who aren't intolerant to it, so it is good to give your body a rest sometimes. Buckwheat is high in dietary fibre, and slows down the rate of glucose absorption, making you feel fuller for longer by preventing dramatic changes in blood sugar levels, and it contains all 8 essential amino acids, making it an awesome source of nutrients for non meat eaters.
1 cup buckwheat
1 tbsp ground flax
1 cup raisins
2 cups of your favourite mixed seeds and dried fruit
1 cup hazelnuts
1 tsp cinnamon
Handful of frozen raspberries
Agave/almond butter (optional)
For the hazelnut milk - soak the hazelnuts overnight then blend with 2 cups of water and the cinnamon. Strain and put in the fridge.
For the porridge - Boil the kettle, then pour two cups of boiling water into a saucepan with the buckwheat and raisins. Keep stirring, adding hazelnut milk bit by bit, until the buckwheat is cooked. This should take between 15-20 minutes. Never let the buckwheat run out of liquid, whether it is water or milk. When it is almost ready, slice one banana into the pan with the buckwheat and add the ground flax.
Spoon the porridge into two bowls, top with sliced banana, dried fruit and seeds, frozen raspberries, plus a drizzle of agave or almond butter if you like.