Poppy seed buckwheat porridge
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight soaking
- Easy
- Serves 2
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- 50g buckwheat
- 250ml milkof your choice
- 2 tsp poppy seeds
- 125g blueberries
- 1 small orangezested and juiced
- 1 tsp cinnamon
Nutrition: Per serving
- kcal201
- fat4glow
- saturates2g
- carbs33g
- sugars12g
- fibre3g
- protein7g
- salt0.1g
Method
step 1
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.
step 2
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.
step 3
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.
