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