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.
SERVES 2
Ingredients
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Water
½ cup
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Reduced fat milk*
1 cup
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Buckwheat
½ cup
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LSA
1 tbsp
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Psyllium husk
1 tbsp
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Chia seeds
1 tbsp
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Maple syrup
2 tbsp
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Cinnamon
½ tsp
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Fruits and yoghurt, to serve (optional)
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*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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