Gluten-Free Living

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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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