Buckwheat with coconut milk has become my favorite breakfast. You can make it savory or sweet. I make this in a big batch so I can reheat the leftovers later in the week. I like to make things easier on myself! ;-)
For this recipe, I use buckwheat groats which is completely raw but works great for making this porridge.
Ingredients
1 cup buckwheat groats, washed
1/2 cup amaranth
2 1/2 cups water
1/2 cup coconut milk
1 tbsp. coconut oil or olive oil
1 tbsp. coconut butter (optional)
3 tbsp. raw honey or brown sugar
figs, sliced
strawberries, sliced
roasted coconut chips, chia or any other toppings you want
Instructions
- Heat a medium-sized sauce pot over medium-high heat and add 1 tablespoon of coconut or olive oil
- Add buckwheat groats, stirring them frequently to avoid sticking on the bottom of the pot, until they smell toasty and start to turn brown - about 4-5 minutes
- Add 1/2 cup of amaranth, 2 1/2 cups of water, cover and bring it to a simmer. Cook until most of the liquid has been absorbed (You could add more water if necessary). The buckwheat and amaranth consistency should be loose but tender
- Stir in coconut milk and coconut butter and the 3 tablespoon of honey or sugar, cook for another 2 minutes. After adding coconut milk, the consistency should be of thick oatmeal.
- The result shouldn't be mushy porridge but hearty and wholesome
- Top it with your favorite fruits and nuts. I like mine with figs, strawberries and with Trader Joe's Super Seed Blend!
- Enjoy!
Posted in Breakfast, Daily Meal