Grain free porridge is not only possible, it is delicious and this creamy and sweet date and walnut buckwheat porridge is the perfect warming breakfast or wholesome dessert.
Makes Two to Four Servings
- 1 tbsp ground Ceylon cinnamon
- 20 g walnuts
- 50 g sunflower seeds
- 60 g pitted medjool dates
- 80 g date sugar
- 220 g buckwheat
- 1000 ml water
- 1 tsp ground Ceylon cinnamon
- 10 g pitted medjool dates
- 10 g walnuts
In a food processor or high speed blender, pulse the buckwheat until it is broken down but still retains some texture.
Blend the cinnamon, date sugar, sunflower seeds and water until smooth.
Add to a pan with the buckwheat, finely chopped dates and broken up walnuts.
Bring to a boil and stir until you reach a porridge consistency. Serve topped with a sprinkle of cinnamon, chopped dates and walnuts.
Sweeten with maple syrup and add fruit for freshness.