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


  1. 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.

  2. 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

Jude Blereau is a wholefood cook and writer based on Perth. www.wholefoodcooking.com.au