1/2-1cupwhole milk or plant-based milk(sub with more water or omit for a firmer porridge)
1/4teaspooncinnamon
optional stir-ins
frozen blueberries (1/4 cup per serving)
apple, peeled and chopped
dried fruit, such as raisins, dates, cranberries, goji berries
spoon of almond or sunflower seed butter
optional toppings
ground flax seeds, hemp seeds, etc.
pecans, walnuts, almonds, etc.
stewed prunes, prunes, dates
Instructions
If desired, soak buckwheat for 4 hours or overnight. Soaking will allow you to reduce the cooking time, but will result in a stickier porridge. I prefer the consistency unsoaked.
Add water (1 cup soaked/ 1.5 cups unsoaked), along with a pinch of salt to a heavy bottomed pot (the same one you would use to cook rice). Bring to a boil on high heat.
Rinse buckwheat and add it to the saucepan. Reduce heat to a simmer and cover. Set a timer for 12-20 minutes (soaked/unsoaked).
Open the lid and stir in the milk, along with the cinnamon and optional fruit, such as frozen blueberries or chopped apples. Simmer 2-3 minutes, uncovered, stirring frequently.
Enjoy as is, or add additional toppings and stir-ins.
Notes
optional toppings
walnuts
dried cranberries
fruit compote such as apple, strawberry, or blueberry
a spoon of jam
maple syrup or honey
optional add-ins (recommended for vata types)
1 tablespoon butter or ghee
1 tablespoon almond or sunflower butter, or tahini
Reheating
Add a bit of extra water or milk and reheat on the stove in a small saucepan or skillet on medium-low heat.
Make with leftover cooked buckwheat
This works great with plain, leftover cooked buckwheat.Gently warm milk and simmer for 2-3 minutes with optional pinch of cardamom, cinnamon, nutmeg, ginger, etc.Add in cooked buckwheat and stir. Enjoy!