Buckwheat porridge

 30 min     Serves 2


1 cup of buckwheat grouts

2 cup of coconut milk

1 cup of water

1 tablespoon of honey

1 teaspoon of vanilla extract or paste

1/2 teaspoon of cinnamon

1 tablespoon of almond butter


Place the soaked and rinsed groats into a pan with boiling water, allow this to heat for a couple of minutes. Then stir in the cinnamon, honey and vanilla. Once the water is absorbed add one cup of coconut milk and stir well. Keep cooking and gradually add in the second cup of coconut milk when needed – don’t let the buckwheat run out of liquid. It should take about 20 minutes to cook completely, then stir in the almond butter. Simmer for 5 minutes and add your toppings to taste.  (I used 1/2 banana grilled in the coconut oil and sprinkled with grated coconut.

*Soaking buckwheat grouts overnight helps remove the phytic acid, making them more digestible.