Coconut Buckwheat Porridge
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
A delicious vegan and gluten-free breakfast recipe to help you survive those cold winter mornings.
Servings: 2
Ingredients
- 1 cup of buckwheat
- 1/2 cup of full fat coconut milk
- 1 cup unsweetened almond milk
- 1 tbsp maple syrup
- Optional toppings - pistachio nuts , pomegranate seeds, shredded coconut
Instructions
-
First cook the buckwheat according to the instructions on the back of the packet (roughly for 20 minutes).
-
Once cooked drain the buckwheat and return to the saucepan and pour in the coconut milk and almond milk.
-
Simmer on a low heat and when the buckwheat has absorbed all of the liquid pour into a serving bowl.
-
Drizzle with maple syrup and add any optional toppings for a festive twist.