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Buckwheat and Chai Seed Porridge


1 cup buckwheat  

2 tbsp nut butter     

½ cup gluten-free oats  

2 tbsp chia seed

5 cups almond milk   

1 pear / apple (grated)   

1 tsp ginger

1 tsp cinnamon  

½ tsp nutmeg   


[1] Put the buckwheat and oats in a bowl and cover with 2 cups of almond milk.

[2] Put the chia seeds in a separate bowl and add 1 cup of the milk. Soak both overnight.

[3] Drain the buckwheat and oats in a fine sieve then rinse well.

[4] Place the chia seeds with the milk in a medium saucepan along with the remaining 2 cups of  milk, the buckwheat and oats, grated pear and apple, all the spices, nut butter.

[5] Cook over a low heat for about 30 mins, stirring often until thick and creamy, adding more milk to keep it soft and honey to taste.                                                      

 

MIXED BERRY COMPOTE

500 g mixed frozen berries grated zest and juice,1 orange, 2 tsp cornflour, 1 tbsp water and honey to taste.                        

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