Buckwheat & Chia Porridge (Meal Prep)
Buckwheat porridge has been having a moment recently (on the internet ) and for good reason. It's a fabulous grain that ticks a lot of boxes (protein, gluten-free, low FODMAP, low histamine, blood-sugar levelling etc etc) – it's only downfall being it's more involved preparation method, than say... oats. Since getting myself a microwave a few months ago, I've been enjoying making buckwheat porridge in bulk, then freezing it in ice cube trays to use over the fortnight. I like to add chia seeds to the gloop so they're already swollen and ready for consumption, then reheat the frozen porridge with different GF grains and porridge mixes each time to keep things interesting.
Its filling, neutral taste and slightly chewy texture make it a breakfast I really look forward to. I hope this method makes someone's mornings (or snacks) even better, as they have mine.
THE BUCKWHEAT KERNELS NEED TO SOAK FOR AT LEAST 4 HOURS, BEFORE COOKING (BEST OVERNIGHT)
SEE BELOW FOR REHEATING INSTRUCTIONS
INGREDIENTS
- 195g (1 cup) buckwheat kernels (non-activated)
- 200ml coconut cream + a splash of water swizzled around in the carton/can
- 250ml dairy-free milk (I used unsweetened coconut & almond)
- 2 tbsp–1/4 cup chia seeds (amount to your preference)
- splash vanilla (extract or paste)
- pinch of salt
METHOD
- Place the buckwheat kernels in a large jar or bowl and cover with water. Place in a cool/dry place (or fridge, if preferred) and leave to soak overnight or for at least 4 hours. You can leave them to soak for up to 24 hours.
- Once soaked, drain the buckwheat kernels and rinse thoroughly to remove the sludgy/slimy water. Once the water runs clear, add the buckwheat to a medium sized saucepan along with the remaining ingredients.
- Place the saucepan over high heat and stir with a whisk for approximately 10 minutes or until thickened and almost gelatinous. It should take around 5 minutes to start bubbling – at which point lower the heat to medium – and another 5 minutes to fully thicken into a porridge consistency. Keep in mind it thickens further considerably as it cools. Once there's no liquid sitting on top of the porridge and it's looking somewhat glossy, take off the heat.
- If not eating straight away – leave the mixture to cool before transferring it into moulds (like ice cube trays or freezer cubes) and freezing. It should last 4-5 days in the fridge, if you don't plan on freezing it.
REHEATING FROM FROZEN: microwave a few frozen cubes for one minute to defrost, add other GF grains/porridge mixes, protein powders, more dairy-free milk and frozen fruit as desired, stir and microwave for another 1-2 minutes. If reheating over the stove, simply add to a pot with chosen additional ingredients and stir occasionally over low-medium heat until defrosted, cooked and combined.
REHEATING FROM FRIDGE: place the desired amount of prepared buckwheat porridge (with any additional ingredients) in a bowl/pot with a little extra water or dairy-free milk and microwave/stir over the stove until heated through.