Ingredients
- Serves 2
- ½ cup roasted buckwheat (kasha or grouts)
- 2 tablespoons chia seed or flaxseed
- 1 cup your choice milk (soy, rice, almond, cow, goat)
- 1 cup water (see note)
- 1 teaspoon pure vanilla essence
- 2-3 pinches cinnamon
- 1 red apple – grated
- small handful of large raisins
- 1-2 pears, cored
- small handful of roasted and skinned hazelnuts, roughly chopped
Buckwheat Porridge with cinnamon roasted pear and hazelnut
Method
- To roast the pears, remove the stem and remove the bottom tuft
- Halve, place in a roasting dish
- Sprinkle with a pinch or two of cinnamon and brown sugar and a small blob of soft butter
- Cover with foil and roast until just tender
- Remove the pears set aside to keep warm
- Cook the remaining juices until they begin to caramelise and thicken
- Pour over the pears
- Combine the buckwheat, chia, milk, raisins, vanilla and a pinch of cinnamon into a bowl
- Sit overnight in the fridge to allow seeds to soften
- Add 1 grated apple and cook over a low heat for 5 minutes until thick and creamy
- Add more water or milk if needed
- Serve in bowls topped with the roast pears, caramelised juices and hazelnuts
- Notes: Replace extra cup of water with 1 cup your choice milk for a creamier porridge
Comments
Thanks to Willowbrook Orchard for providing the apples and pears used in the demonstration.
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