My mother hates everything with porridge and I love it! There is something special with porridge. Comforting, satisfying and good for you. Today you get my favorite porridge at this very moment; Buckwheat porridge with pomegranate and roasted hazelnuts.
I think my fascination for porridge has something to do with well known Swedish cross-country skier Gunde Svan. He had a great career during 1985-1990 with several golden medals and was known for his dedication and attention to details. In the early 90’s, he made a popular commercial for tv and cinema for porridge made of oats. In the commercial he stated that the reason he had won the many awards was his morning ritual with porridge …
This commercial could even be the first commercial I actually remember? At that time commercial was something special and wanted, you even went earlier to the movie to make sure you didn’t miss the commercials! Those were the good old days when commercial was new and I much younger and blue-eyed than today.
However, Gunde Svan made big impression on me and porridge become a thing. Towards my mother it became almost like a teenagers revolt. She declared quickly that if I was going to eat porridge, I had to make it myself and clean the pan as well. Oh well, the porridge stayed even though the kind of porridge is changing every now and then.
Today I serve a raw buckwheat porridge. Despite the name, there is not an ounce of wheat included but instead buckwheat is derived from a herb related to among others rhubarb.
Today there are many options for gluten-free flour and buckwheat is in my opinion one of the most versatile varieties. In addition to flour, you can also buy buckwheat cereals and whole buckwheat.
For this porridge we use the whole buckwheat seeds soaked for 8 hours before using them. Remember to rinse them well before using, they contain a bitter substance that is important to get rid off before eating..
The soaked buckwheat stays well up to three days in the fridge. Just be sure to change the soaking water and rinse the buckwheat every day. The porridge is ready in a flash and keeps you full and satisfied until lunch.
Let’s get to work!
Buckwheat porridge with pomegranate and roasted hazelnuts
1 dl / 65 gram soaked whole buckwheat
3 tbsp / 60 gram of plantbased milk (almond, cashew, hazelnut …)
1 small apple, cut into small pieces
(1 cored medjoul date, optional)
1 pinch of salt
1 tsp / 20 gram deodorized coconut oil
How do I do it?
1. Soak the buckwheat seeds the day before or for about 8 hours.
2. Rinse the buckwheat very well in a wire strainer. The water should be completely clear when ready.
3. Pour all ingredients in a blender and blend until you have a creamy porridge.
4. Serve the porridge with pomegranate seeds and roasted hazelnuts.
Other serving suggestions could be:
– A finely sliced pear, some pecans and a few dried blueberries
– Apple syrup and walnuts
– Homemade granola
– Applesauce and cinnamon
Or something else good that you prefer to have with your porridge!
This recipe is free from gluten, lactose and sugar.
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