Buckwheat porridge with banana, cinnamon and vanilla

Deliciously creamy and nutritious porridge that is super easy to make. From whole buckwheat grains and banana. Also with plantbased milk of your choice: for example oat, almond or coconut. Furthermore, you only use some salt (to taste), cinnamon and vanilla.

Whole buckwheat grains

You can make buckwheat porridge from buckwheat flakes. Similar to oat flakes or oatmeal. In this recipe I do not use flakes but the whole grain. This gives the porridge a bit more ‘bite’. Extra creaminess comes from the banana.

Buckwheat and Medical Medium

Gluten free (pseudo)grains are filler foods that won’t do much harm but aren’t healing either.

But, in the first MM book, buckwheat is NOT on the list of filler foods. And in an insta live (7/2/20 round 3 Q&A), when asked whether he recommends buckwheat, Anthony William says: “No…there’s a type of gluten in buckwheat…” Meaning it’s similar. But then in 2022 the Brain Saver book came out. And this book DID list buckwheat as one of the filler foods (chapter 41).

So it’s a bit confusing. As soon as I have more info, I’ll publish it here. In the meantime… I like buckwheat a lot and I have decided to keep using it. At least until I emptied my provisions I will alternate more though, with millet, quinoa, teff and amarant.

Buckwheat porridge with banana, cinnamon and vanilla

Marjolein

This recipe may contain

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Creamy and nutritious porridge made from whole buckwheat grains, banana and milk of your choice (dairy or plant-based). With just some salt, cinnamon and vanilla.
Cook Time 12 minutes
Total Time 12 minutes
Servings 1 kom
Calories 386
Cuisine European
Holiday Christmas

Equipment

Ingredients
 

  • ¾ cup buckwheat grains 1 cup for a larger serving
  • 150 ml almond or oatmilk or coconut if the porridge does't have to be fatfree
  • 1 banana
  • 1 tsp pumpkin spice or cinnamon
  • ½ teaspoons Bourbon vanilla powder or extract or paste
  • 1 generous pinch Celtic sea salt or to taste

Instructions

  • Rinse the buckwheat grains under the tap. I do this in a sieve.
  • Boil the buckwheat gently with the milk for 12 minutes. Stir occasionally, until most of the milk has evaporated and been absorbed.
  • Turn the heat down low. Add the banana, cinnamon, vanilla and salt.
  • Mix everything together with the hand blender. The grains may remain whole. A few grains may shoot away here and there, but most will stick to the banana.
  • Pour onto a plate. Top with a topping if desired. I had some roasted flaked almonds and hemp seeds.

Nutrition

Calories: 386kcal

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