Poppy seed buckwheat porridge

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Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

    • Nutrition: Per serving

  • kcal201
  • fat4g
  • saturates2g
  • carbs33g
  • sugars12g
  • fibre3g
  • protein7g
  • salt0.1g
  • Ingredients
  • Method

    • Ingredients

  • 50g buckwheat

    Buckwheat

    buhk-weet

    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 250ml milk of your choice

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp poppy seeds
  • 125g blueberries
  • 1 small orange, zested and juiced

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • 1 tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • Method

    1. Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.

    2. Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.

    3. Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.

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