Poppy seed buckwheat porridge

blueberries blueberry breakfast buckwheat gluten free grains healthy low fat porridge vegetarian

N/A

Source

Ingredients

50g buckwheat

250ml milk of your choice

2 tsp poppy seeds

125g blueberries

1 small orange , zested and juiced

1 tsp cinnamon

Method

Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.

Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.

Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.