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Apple Cinnamon Buckwheat Porridge

Apple Cinnamon Buckwheat Porridge

This Apple Cinnamon Buckwheat Porridge is a great gluten free option to start those cold winter mornings. 

I don’t know about you, but when the temperatures drop I start veering away from the blender and craving warm comfort food.  For me that means taking a break from cold smoothies and having lots of porridge for breakfast.  Typically my go to is a Quinoa Breakfast Bowl to start my day, but it’s fun to mix it up to keep those taste buds amused.

Buckwheat is the star of this porridge.  Although is name is deceiving, buckwheat doesn’t actually contain wheat at all.  It’s a great gluten free pseudo grain to play around with when you’re all quinoa’ed out.  If you’ve been experimenting with gluten free baking at all you may be familiar with buckwheat flour.  This recipe uses buckwheat groats, which are ground down to make the flour.  Here’s what they look like:

This Apple Cinnamon Buckwheat Porridge is very satisfying on its own, but you can easily play around with the toppings to get some more protein or healthy fat in your bowl.  That could mean adding a dollop of almond butter, a spoonful of hemp seeds, chia seeds, or flax, some coconut flakes, or even a drizzle of coconut oil.  Whatever your body is asking for that day.

So let’s get to it…💃

apple cinnamon buckwheat porridge

 

Ingredients:apple cinnamon buckwheat porridge

1 cup raw buckwheat groats

2 cups water

1  1/2 cups unsweetened almond milk

2 apples, chopped

1/3 cup raisins

1 tsp. cinnamon

1 tsp. vanilla

few pinches sea salt

2 tbsp maple syrup

pecans (for topping)

Directions

In a medium saucepan, heat the water up on high heat.  While water is warming up, rinse your buckwheat groats in a fine mesh strainer.  If you have the time & the foresight, you can always soak your buckwheat groats overnight.  Simple add the buckwheat to a bowl with about 3-4 cups of water and allow to sit overnight.  This helps the buckwheat be easier to digest.  If you don’t have the time, a good rinse will do.

Once water is bubbling, add the buckwheat, cover, and reduce heat to low.  Allow to simmer for 20 minutes.

cooked buckwheat groats
apples, buckwheat, and raisins in saucepan
chopped apples
apple cinnamon buckwheat porridge

While the buckwheat is cooking, chop your apples and get the remaining ingredients ready.  When the buckwheat is cooked, simply add the almond milk, apples, raisins, cinnamon, vanilla, maple syrup, & sea salt.  Give it a good stir, recover, and turn heat up to medium. Allow to cook on medium until the apples soften to your liking (this took a little over 10 minutes for me).

When apples are nice & soft, serve the porridge in bowls topped with some pecans and a little extra sprinkling of cinnamon. This recipe makes a pretty decent batch, so to warm up leftovers simply put the porridge in a saucepan with a few tablespoons of almond milk, cover, and heat on medium for a few minutes. I usually reheat it while I jump in the shower, and when I’m all squeaky clean breakfast is served.

Hope this keeps you feeling warm & cozy on those chilly mornings! 😊❄

apple cinnamon buckwheat porridge

apple cinnamon buckwheat porridge
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Apple Cinnamon Buckwheat Porridge

Chilly mornings got taking a smoothie break? Me too... this Apple Cinnamon Buckwheat Porridge is a healthy & tasty way to start those cold winter mornings. Gluten free, vegan, & packed full of fiber to keep you going all morning long.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Mindy

Ingredients

  • 1 cup raw buckwheat groats
  • 2 cups water
  • 1 1/2 cups unsweetened almond milk
  • 2 apples chopped
  • 1/3 cup raisins
  • 2 tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • few generous pinches sea salt
  • pecans (for topping)

Instructions

  1. In a medium saucepan, heat the water up on high heat. While water is warming up, rinse your buckwheat groats in a fine mesh strainer.
  2. Once water is bubbling, add the buckwheat, cover, and reduce heat to low. Allow to simmer for 20 minutes.
  3. While the buckwheat is cooking, chop your apples and get the remaining ingredients ready. When the buckwheat is cooked, simply add the almond milk, apples, raisins, cinnamon, vanilla, maple syrup, & sea salt. Give it a good stir, recover, and turn heat up to medium. Allow to cook on medium until the apples soften to your liking (this took a little over 10 minutes for me).

  4. When apples are nice & soft, serve the porridge in bowls topped with some pecans and a little extra sprinkling of cinnamon. This recipe makes a pretty decent batch, so to warm up leftovers simply put the porridge in a saucepan with a few tablespoons of almond milk, cover, and heat on medium for a few minutes.

Recipe Notes

If you have the time, you can always soak the buckwheat groats in 3-4 cups of water overnight.  This will just help make the buckwheat easier to digest.

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