Coconut Buckwheat PorridgeCourse: Uncategorized
A delicious vegan and gluten-free breakfast recipe to help you survive those cold winter mornings.
1 cup of buckwheat
1/2 cup of full fat coconut milk
1 cup unsweetened almond milk
1 tbsp maple syrup
Optional toppings – pistachio nuts, pomegranate seeds, shredded coconut
- To begin, cook the buckwheat according to the package’s instructions (roughly for 20 minutes).
- If the buckwheat is cooked, rinse it and add it to the saucepan with coconut milk and almond milk.
- Simmer on low heat until the buckwheat has consumed much of the liquid and is ready to be served.
- For a holiday twist, drizzle with maple syrup and incorporate some extra toppings.