Buckwheat Porridge with Cranberries

Buckwheat Porridge

Buckwheat Porridge

If buckwheat isn’t on your radar, it should be. It’s a great source of iron, fiber and is naturally gluten free. It’s sold as “cream of…” meaning broken finely or as whole grain. The biggest brand in the U.S is probably Wolff’s. It’s a grain popular in Russia where it’s known as kasha. This recipe is a simple porridge that won’t take more than 10-15 minutes to make. It works well with any type of milk but I recommend almond or coconut. For added creaminess you can skip the water if desired and increase milk by ½ cup. This recipe is both vegan and gluten free.

Servings: 2
Prep Time: 1 minute
Cook Time: 11 minutes
½ cup dried cream of buckwheat
2 cups coconut, almond (or dairy milk)
½ cup water
Cinnamon to taste
Nutmeg to taste
Brown sugar to taste
Cranberries to taste

In a pot all ingredients except cranberries. Mix in well. Bring to a boil. Reduce heat and covering. Stir it often. Once it thickens (around 10 minutes) remove half and transfer to blender and blend for a few seconds. Return to pot and stir in. Finally mix in cranberries and add some on top as garnish.

3 comments on “Buckwheat Porridge with Cranberries

  1. […] Noodles with Tamari Ginger Sauce Buckwheat Porridge with Cranberries Cream of Rice Halwa Mariquitos Plaintain Chips […]

  2. […] exciting to see how many gluten free breakfast options are becoming available these days. From buckwheat porridge to cream of rice halwa and now this Arrowhead Mills Quinoa Rice & Shine, the cup (or bowl) […]

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