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RECIPES > BREAKFAST

BUCKWHEAT PORRIDGE

A gluten-free porridge made with hearty buckwheat for a comforting breakfast rich in antioxidants and fibre. Top it with your fave fruits.

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An antioxidant-rich, gluten-free breakfast: buckwheat porridge with fresh berries
Buckwheat is a good source of antioxidants: serve your porridge with berries for an extra boost.

SERVES 2

Ingredients

  • Water

    ½ cup

  • Reduced fat milk*

    1 cup

  • Buckwheat

    ½ cup

  • LSA

    1 tbsp

  • Psyllium husk

    1 tbsp

  • Chia seeds

    1 tbsp

  • Maple syrup

    2 tbsp

  • Cinnamon

    ½ tsp

  • Fruits and yoghurt, to serve (optional)

  • *Can use a dairy-free substitute, such as gluten-free soy, almond or rice milk.

Method

STEP 1

Combine water, ½ cup milk and buckwheat. Bring to the boil then turn heat down and let simmer for 15 minutes, until liquid has been absorbed.

STEP 2

Combine cooked buckwheat with remaining milk, LSA, psyllium, chia seeds, maple syrup and cinnamon. Serve with your favourite fruits and yoghurt, for a creamy texture.

NUTRIENT ANALYSIS

Based on 2 serves, per serve: Energy: 1,479kJ; Protein: 13g; Fat: 10g; Saturated Fat: 2g; Carbohydrate: 58g (4 exchanges)

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