Coconut Buckwheat Porridge

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Happy Monday sunshine and sparkles!

I am bursting at the seams to tell you all about the field trip I took with Lisa Borden to visit a major supermarket’s ‘health’ event. But alas- I am off, off and away this week and so that kind of goodness must wait.

Today, I will share the most amazing porridge there ever was. Our beloved intern Sondi “Please Don’t Leave Us” Bruner, cooked this up for us last week in honour of the Gluten-Free Cleanse. Sondi had asked me, in her sweet way, if I’d ever had a buckwheat porridge before. I hadn’t. Mainly because 1) I hadn’t thought of it and 2) I rarely have cooked breakfasts these days (juices and smoothies are my flavours of choice).

The sound of it though- a coconut buckwheat porridge warmed me right down to my its and bits way deep inside my coldest toes. In other words, I was all set to be the taster.

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Before I get into my review- you must know, if you don’t already, that there is absolutely no relation between buckwheat and wheat. Buckwheat, actually isn’t a grain at all. It’s a fruit seed from a fruit that’s related to rhubarb. So- no gluten!

Something supes coolio about Buckwheat that you may not know is that it is used as both a food and a healing herb. Some sweet health benefits include:

  • Adjusts metabolism, fat and the lipo-soluble vitamins due to the presence of inositol.
  • Helps the liver in processing hormones, medicines, and glucoses, with a protective hepatic effect.
  • The concentration of magnesium offers a relaxing effect over blood vessels, improving circulation and decreasing blood pressure.
So there you go. Eat it. Here are our Porridge Reviews.

Meghan’s Review: This porridge had a delicious nutty flavour. The grinding of the buckwheat pre-cooking gave it that fun loving Red River retro vibe (anyone else eat red river on camping trips)- without the grossness of actual Red River. The added crunch of the pecans, tartness of the currents and splash of sweetness from the coconut syrup created a perfect balance of sweet and crunchy. Overall- I give Sondi’s recipe a 10/10, two thumbs up, 5 stars and great big “Don’t Leave Us Sondi Sonderson!!!”

Sondi’s Review: There was always a box of Cream of Wheat in the cupboard when I was growing up. I vividly recall the bright red label with the smiling man in the poufy chef’s hat on the front, though his broad grin never enticed me to actually eat Cream of Wheat, since I couldn’t stand the stuff. (Granted, I hated most food as a kid, but that’s neither here nor there.) Maybe if I’d had a porridge like this around I would have ventured beyond Cheerios for breakfast! This porridge was warm, creamy and comforting. And the best part? You can change this up however you want – add different fruits, nuts and sweeteners and you’ll never be bored with breakfast again.

Maeve’s Review: Being of good Irish stock, morning porridge with Lanark County maple syrup (the best in the world) was an integral part of my childhood. When presented with the aforementioned buckwheat porridge, I was intrigued by the prospect of my favourite morning delight in the gluten-free variety.  Could I have imagined how delicious it would be? Hardly. The consistency of the porridge was perfect – a bit sticky, but not too sticky – the combination of coconut syrup, dried coconut, pecans and currants was perfecto. My rating- 10/10 for deliciousness, creativity and presentation.  I second Meghan when I say “don’t leave us, Sonderson!”

Coconut Buckwheat Porridge

by Meghan Telpner

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: one-pot boil breakfast dairy-free gluten-free low-sodium sugar-free soy-free vegetarian buckwheat coconut milk whole food fall winter

Ingredients (Serves 1-2)

  • scant 1/4 cup toasted buckwheat, ground
  • 1/2 cup + 2 Tbs coconut milk
  • 3/4 cup water
  • 3/4 tsp vanilla
  • 1 Tbs raw honey
  • 1 Tbs shredded coconut
  • 2 Tbs currants
  • 2 Tbs chopped pecans
  • drizzle of coconut syrup

Instructions

Bring the coconut milk, water, vanilla and honey to a boil in a small pot. While the liquid is heating up, grind buckwheat in a coffee grinder until fine.

Add the buckwheat to the pot, stir well and turn the heat down to a low simmer. Cover and cook for 10 minutes, checking every few minutes to see if the porridge needs more liquid (we added a few extra tablespoons).

Scoop into a bowl and add shredded coconut, currants, pecans and coconut syrup.

Enjoy!

P.S. Love this recipe? Share the porridge love with all your tweep peeps!

33 Responses to “Coconut Buckwheat Porridge”

  1. (@trevmoy) (@trevmoy)

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    Coconut Buckwheat Porridge: Happy Monday sunshine and sparkles! I am bursting at the seems to tell you all abou… http://t.co/ru5OskKX

    Reply
  2. Marilene

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    This sounds like the perfect thing for this minus a million weather today. I like buckwheat but don’t looooove the taste of it. This might be the recipe to change my mind…

    Reply
    • Jacqueline

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      I’m with you Marilene, I eat it for a change from oat groats and because it’s supposed to be “healthy,” but I don’t love it either; must use maple syrup with it. I think I’ll try this as well!

      Reply
  3. (@AshleighCartier) (@AshleighCartier)

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    Looks delish! RT @meghantelpner: Coconut #Buckwheat #Porridge http://t.co/lkZrzGYX

    Reply
  4. (@meghantelpner) (@meghantelpner)

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    Don’t forget to check out this AWESOME buckwheat porridge recipe: http://t.co/3pNJ2hTG #glutenfreecleanse

    Reply
  5. Anna

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    Totally random question that isn’t related to the topic but I’m interested in hearing your opinion. I came home from the emergency room a few hours ago and it looks like I’m super close to getting kidney disease. I googled all night and found out I should eat a low sodium, low protein diet. What foods do you think are the best for cleansing the kidney? My red blood cell count is low because I can’t take in a lot of oxygen (could be a lung problem but I’ll only know for sure in two days). I’d like to heal myself with vitamins (I never take those!) and foods that are good for me. I’m optimistic because I feel like I can turn this thing around. Please help if you can!

    Reply
    • Meghan Telpner

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      Well done for taking this on and taking control. We’re going to send you an email.

      Reply
  6. Shannon

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    Yum. Sadly I loved Cream of Wheat… as I’m now gluten free I can’t eat it anymore so I’m so excited to try this… it looks so wonderful!

    Reply
  7. (@meghantelpner) (@meghantelpner)

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    It is! RT @AshleighCartier: Looks delish! RT @meghantelpner: Coconut #Buckwheat #Porridge http://t.co/Xdaml88V

    Reply
  8. Laurie

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    For those us who are only familiar with buckwheat as a character on “The Lil’l Rascals”, could you tell us about purchasing buckwheat? What form is it in? Flakes? Grains? Is it already toasted, or do you toast it yourself? How would you go about toasting buckwheat yourself? I only ask these questions because this recipe sounds so darn good and I can’t wait to try it myself!

    Reply
    • Meghan Telpner

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      Comes as a whole grain. You ca buy it toasted (called Kasha) or straight up raw and you can dry toast it in a pan if you like. Hope that helps.

      Reply
      • Laurie

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        That helps! Thanks!

        Reply
  9. W. Schneider (@Epitheta)

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    Making Love in the Kitchen http://t.co/XFkhyTOJ via @zite

    Reply
  10. (@jyllbond) (@jyllbond)

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    http://t.co/7n4cLYha via @meghantelpner

    Reply
  11. Lisa

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    Yum!

    I’ve been eating quinoa porridge, and mixed multi-grain gluten-free porridge for years (whole buckwheat, brown rice, corn, quinoa, amaranth…) but have never had a plain buckwheat porridge. Looking forward!

    My question is on the grinding – I don’t have a dry-goods container for my Vitamix. Can I grind the roasted grain (seed?) in my regular Vitamix container, or a coffee grinder?

    Thanks!

    Reply
  12. Eleanor

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    I’ve loved buckwheat since childhood and feel like a lot of my “comf” (tasty, filling, easy to make and good when warm/hot) meals revolve around it. Excited to try this soon!

    Reply
  13. Veronica

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    Sounds perfectly fabulous! Saved.

    Reply
  14. (@meghantelpner) (@meghantelpner)

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    #Breakfast today, would it be anything else? Officially hooked. http://t.co/2VCsw5go #recipe

    Reply
  15. (@meghantelpner) (@meghantelpner)

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    Amazing right? RT @ensuing_grace: This #glutenfree #recipe is breakfast this morning. http://t.co/R9ht35Mi #gf6UBqeF

    Reply
  16. Megan

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    excited to try this! :) is buckwheat your favourite flour to use too? what are the most nutrient dense flours for baking and cooking? thanks!

    Reply
  17. Meghan Telpner (@meghantelpner)

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    Making @sondibruner ‘s buckwheat porridge for me fam today- everyone’s picking diff toppings :) http://t.co/3pNJ2hTG #GlutenFreeCleanse

    Reply
  18. cathy devos

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    Sounds wonderful, but where can you get the coconut syrup?

    Reply
    • Meghan Telpner

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      In my store ;)

      Reply
  19. allison

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    Tried it. Loved it. Having it for the second time this week. Thanks for the brilliant idea.

    Reply
  20. Rhofer

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    Just wondering if I could make this with raw (or unroasted) buckwheat? Would it still grind in a similar way? Thanks!

    Reply
    • Kate

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      I made mine with raw buckwheat & it was great!! You could also lightly toast it yourself in the pan for a little while beforehand, I tried this but lost patience & just used what I had. The health food store I work at has stopped carrying kasha (toasted buckwheat) and I’m okay with this. Try it raw!

      Reply
  21. (@meghantelpner) (@meghantelpner)

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    This, again, for #breakfast. Borderline addiction? I think so. http://t.co/FZ28Os64 #recipe

    Reply
  22. Kate

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    The pecans were a perfect addition! I also added 1 tbsp chia seed & just made it with raw buckwheat/almond milk/water. I ground up the buckwheat & chia in my magic bullet just enough so some of the groats were left whole, it gave it a perfect texture, reminiscent of another great buckwheat porridge recipe found here http://ohsheglows.com/2011/07/11/raw-buckwheat-breakfast-porridge/

    I really missed eating steel cut oats for breakfast, I’m pretty grain-free these days, but this porridge was an AMAZING substitute. I can do so much with it, thinkng of topping it with hemp seeds & soaked pumpkin seeds/almonds. I’ve also tried it with tahini & dark chocolate chunks. Endless possibilities for awesomeness!

    Reply
  23. Gail

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    Wondering where to get or how to make the cocunut syrup referred to in the recipe?

    Reply
  24. Gina

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    I love it! Eating it right now, thanks Meghan!
    I added sunflower & chia seeds in replace of pecans ; )

    Reply
  25. Bests Worsts Flops and Firsts | Wicked Healthy Washingtonian

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    […] of the year and sell it to the masses. One buckwheat recipe that did work out as planned was this buckwheat porridge recipe. Gluten free porridge? Sign me up. So tasty. It’s a good one to add to your morning rotation. […]

    Reply
  26. Healthy Camping Guide

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    […] Coconut Buckwheat Porridge: swap the almond milk for BPA-free canned coconut milk if you don’t have a cooler handy […]

    Reply

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