Buckwheat, Apple and Fig Porridge
A fabulous breakfast for when the weather starts to cool.
Gluten free: Serves 2 adults.
You can easily make up more than you need and put in the fridge for tomorrow. Simply spoon a little from the fridge and add more liquid before warming. Hazel and pistachio nuts are a delicious topping for buckwheat.
Serve with or without ghee, butter, cream or cultured cream, yoghurt or labne (yoghurt cheese) to ensure all the nutrients are optimally utilised.
For a dairy free topping, use coconut milk mixed with a little amasake.
- 1/2 cup buckwheat groats
- 1 cup water
- 1 cup milk or 1/2 cup coconut milk, and 1/2 cup rice milk
- 3 dried figs - chopped into small pieces1 large apple - peeled and grated
Add the buckwheat groats to a medium sized saucepan and toast over a medium flame until they smell fragrant and are lightly coloured. You now have kasha.
Add the milk/s, water, fig and apple. Cook over a gentle heat, stirring frequently for 30 mins. If you find the porridge is too thick, simply add a little more milk.
Jude Blereau is a wholefood cook and writer based on Perth. www.wholefoodcooking.com.au