Monday 22 May 2017

Berry Buckwheat Porridge

berry buckwheat porridge

This porridge is so good that it almost tastes like a dessert. I love how the berries take on a jammy quality whilst the Brazil nuts add an unexpected yet satisfying crunch. Using buckwheat flakes instead of traditional oats makes for a smoother porridge that lends itself well to additions such as the nuts and berries.

Three great health benefits: boosts mood, promotes healthy skin, rich in antioxidants

Serves 1
Enjoy immediately

1/3 cup buckwheat flakes
1 cup almond milk
1 tsp vanilla paste
10 Brazil nuts, crushed
1/2 cup frozen berries (I used a mix of blackberries, raspberries, blackcurrants and redcurrants)
Drizzle of maple syrup, to taste

1) Combine the buckwheat flakes with the almond milk in a small saucepan and cook over a medium heat on the hob, stirring regularly.
2) As the mixture starts to thicken, add the vanilla paste and Brazil nuts. Continue cooking, stirring regularly, until the mixture has thickened and most of the liquid has been absorbed (approx. 10 minutes). Finally, add half of the frozen berries and stir to combine thoroughly.
3) Pour into a bowl and top with the remaining berries and a drizzle of maple syrup. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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