Buckwheat porridge

Cooking Method ,
Cuisine , ,
Courses ,
Difficulty Beginner
Time
Prep Time: 60 min Cook Time: 2 min Total Time: 1 hr 2 mins
Servings 20
Description

Buckwheat porridge is a time-saving breakfast recipe that is made for our busy schedule. This recipe includes high energy, high fiber, and gluten-free ingredients that offer a complete balance of nutrients that are essential in our morning breakfast. Gluten-free, fiber-rich breakfast porridge made with Buckwheat, almonds, flax seeds, oats, and coconut. A quick meal that offers an energetic start to the day.

Ingredients
    For the porridge powder : ( to make 20 servings)
  • 1 cup Buckwheat (Roasted)
  • 1 cup Almonds (Roasted)
  • 1 cup Oats (Roasted)
  • 1 cup Coconut flakes - dry (Lightly toasted)
  • 1/3 cup Flaxseeds (Lightly toasted)
  • For preparing the porridge ( to make 1 serving)
  • 2 tablespoons Porridge powder
  • 2 tablespoons warm water
  • 2 tablespoons Milk (can substitute with plant based milks)
  • Toppings
  • 2 teaspoons Honey or Maple syrup
  • 1/2 Banana (sliced)
  • 1 teaspoon Pistachios
  • 1 teaspoon Dried Cranberries
  • 2 Strawberries
Instructions
  1. Roasting the dry ingredients

    Dry roast all ingredients separately on a stove using a frying pan, on the heat levels as per the below specifications :

    1. The buckwheat should be roasted on high heat and they can take about 20-25 mts until they change color to a darket shade and also give out a nice smell. You will also see some grouts start to split open. Keep stirring the buckwheat every 5 minutes using a spatula.
    2. Alternatively, you can roast the buckwheat in a convection oven at 450F for 20 mts.
    3. The Oats should be roasted on Medium heat and they can take about 15 mts to turn light shade of brown  (if using a convection oven, roast for 15 mts at 450F)
    4. The almonds should be roasted on Medium heat and they can take about 15 minutes to get crispy  (if using a convection oven, roast for 15 mts at 400F )
    5. The grated dried coconut should be roasted on low heat and they can take about 7-10 mts to turn light shade of brown  
    6. The flaxseed should be roasted on low heat and they can take about 15 mts

    NOTE : All the roasting times may vary based on oven ratings and stove flame levels. The goal of roasting the ingredients is to develop a nice flavor and also make it easy for grinding by removing all moisture.

  2. Powdering the dry ingredients
    1. Using a kitchen grinder, grind and sieve each ingredient separately
    2. Dispose the coarse particles left out in the sieve
  3. Preparing the porridge
    1. Take a microwave-safe bowl and Mix the specified ratio of porridge  powder with warm water and mix well until no lumps remain
    2. Then add the milk and continue mixing 
    3. When you get a uniform mixture with no lumps remaining, microwave the porridge mix for 1 minute
    4. Take out the bowl from the microwave and stir it. The powder will be settling at the bottom of the bowl. We need to mix it with the liquid again to get a uniform paste.
    5. Keep the bowl back in the microwave for another 30 seconds
    6. Remove the bowl. Mix well and let it cool for 5 minutes.
    7. You can add more milk and stir the porridge if the porridge has turned thicker than you like.
  4. Serving

    Top the porridge with sliced banana, pistachios, dried cranberries or any other dried fruits to your liking

  5. Step by step pictures

Notes

The porridge powder can be stored in an air-tight container for about 3 months.

The prepared porridge can be stored in a refrigerator for up to 3 days - just reheat it before eating. The porridge consistency will be thickened if you store it in a refrigerator, hence add extra milk or water before reheating it.

 

Keywords: Kasha, Kuttu, Buckwheat, almonds, flax seeds, oats and coconut , porridge, breakfast, gluten, Satvik
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.