Buckwheat porridge | EX.
Serves 1
90 g raw organic buckwheat
125 g water
4 dried organic apricots
1/4 organic cinnamon stick
2 organic cardamom seeds
1/4 organic vanilla pod
125 g fresh homemade organic almond milk
100 g organic blueberries
Place the buckwheat into a small stainless steel saucepan.
Cover the buckwheat 1 inch above the surface with pure clean filtered water.
Place upon the hob on a high heat setting (heat setting 9) and allow the water to come to a boil.
Once bubbles are observed, turn down the heat to medium (heat setting 5.) and allow to boil for 3 minutes to release the impurities. After 3 minutes, strain the buckwheat in a sieve and rinse under cold running water from the tap.
Ensure that the stainless steel saucepan is, too, washed away of impurities and return the buckwheat to the pan.
Add 125 g of water to the pure, partially cooked buckwheat and return the pan to the hob set on a high (heat setting 9); allow the water to come to a boil and reduce heat to medium (heat setting 5.) once the presence of bubbles are observed.
At this point, add the chopped dried apricots along with the aromatics (cinnamon stick, cardamom and the vanilla pod) and allow to simmer for a set time of 10 minutes.
After 5 minutes, remove the two cardamom pods from the mixture and release the seeds; discard the emptied pods and give the mixture a gentle stir.
Once the 10 minutes have elapsed, add the 125 g of fresh homemade almond milk.
Stir briefly before allowing the mixture to boil for a further 8 minutes.
Meanwhile, add the blueberries to the serving dish of choice - if using frozen blueberries, place the serving dish containing the blueberries into the microwave and cook for on high for 1.5 minutes.
Remove the blueberries from the microwave and place beside the hob to which the buckwheat is gently simmering for the last couple of minutes.
Once the 8 minutes have elapsed and the majority of the liquid has been absorbed, spoon the buckwheat porridge mixture over the beautifully blue blueberries.
Remove the cinnamon stick and vanilla pod if desired and serve topped with a tbsp. of organic ground cinnamon.
Notes:
Buckwheat groats | dry | 1 cup = 170 g | Buckwheat groats | cooked | 1 cup = 168 g | Ratio (dry : water) | 1 : 2 Cooking time | 15 minutes 1 cup dry yields | 2.5 cups cooked | 420 grams cooked
You can re-use the spices the next morning if you rinse them in cold water.
Further alchemical developments to consider applying to the recipe;
Substitute the fresh homemade almond milk for pure filtered water (125 g) | Substitute the fresh homemade almond milk for fresh homemade coconut milk (125 g) | Substitute the fresh homemade almond milk for fresh homemade hemp seed milk (125 g) | Omit the fresh homemade almond milk and substitute for fresh homemade coconut yogurt (125 g)
Serving Size
1 bowl (475 g)
Servings per container 1
324 Calories
from Fat 15
Total Fat 2g
Saturated Fat 0g
Total Carbohydrates 77g
Dietary Fiber 16g
Sugars 13g
Total Protein 9g
