Textured Buckwheat Porridge, with a Manuka and Almond Swirl

Buckwheat has a beautiful heart like texture, that’s quite dissimilar to other grains. Perhaps it’s this uniqueness that makes it so appealing to me. Recently, I’ve been baking it in granola, grinding it into crusts, tossing it with raw veg in salads, and this morning simmering it into porridge.

Buckwheat is a misleading name to say the least and scares many clean eating foodies due to the dreaded ‘wheat’ however it’s actually gluten and wheat free and is a pseudocereal, making it great for anyone leading a Paleo lifestyle.

To make my porridge this morning I soaked 1/3 of a cup of buckwheat groats overnight, and in the morning separated the groats in half. Blending one half with water and then stirring in the second half whilst cooking, meaning that some of the gorgeous texture still remained, without it being too chunky.


Ingredients ( for one person )
1/3 cup raw, unroasted buckwheat groats
1/3 cup of filtered water
1 teaspoon cinnamon
1 teaspoon Manuka honey
1 teaspoon nut butter ( I used almond ) 
-mix of fruit to top ( I used banana and blueberries )



  1. Soak buckwheat groats in water overnight
  2. Seperate groats into 2. Place the first half in a high speed blender with 1/3 cup of water and blend until smooth
  3. But the smooth groats into a pan over a low heat, add in the other half of ‘non blended’ groats, and the cinnamon and simmer for five mins. Stir frequently or else it will stick to the pan.
  4. Once it has thickened, stir through the almond butter and manuka honey.
  5. Serve with fruit/nuts





Gilly x

This entry was published on November 5, 2014 at 7:30 am. It’s filed under Breakfast, Eat, Recipes and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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