Instagram Series: A comforting buckwheat porridge topped with sweet and tangy blueberry-lemon jam . A delicious and easy porridge for any morning (even though its called 'buckwheat' - it's gluten free). Photo via my Instagram @8thandlake
I'm in a new city, wide-eyed and curious, and willingly to tire my feet from hours of walking. So to indulge my travelers spirit I'm going to keep it a little bit shorter today. A few posts ago I expressed why I made the move from traditional oat porridge to buckwheat - anyone who experiences stomach pains after eating a bowl, even a small one at that, of oatmeal will know what I’m talking about. Since I came to terms that my oat infatuation must come to a halt, I’ve been dabbling in the art of cooking with buckwheat. Although its name is quite misleading, buckwheat is actually gluten-free. It’s also a very flexible fruit seed as you can choose to cook, soak or eat cold.
For this recipe I relied on the nuttiness flavor of buckwheat and cooked it in a bath of macadamia milk to amplify it’s creaminess. Dolloping a spoonful of blueberry lemon jam makes for a tangy sweetness leaving you with an aromatic finish that cuts through the milk. A truly delicious breakfast that comes together in no time at all.
Wishing you a lovely weekend all the way from the East Coast :)
PS: If you'd like to see clips of DC and the East Coast, join me on Snapchat! My username is: marie8thandlake
Prep Time: 2 minutes | Cool Time: 7 minutes
Ingredients for the porridge:
- 1 cup raw buckwheat or rolled oats
- 2 cups almond/macadamia milk (I used this recipe but instead added half almonds and half macadamia nuts to the mix)
- 1 tablespoon honey or maple syrup
- sprinkle of sea salt
Blueberry Lemon Syrup:
- 2 cups frozen blueberries, rinsed under warm water
- zest of 1 small lemon
- 1 tablespoon chia seeds
On low-heat cook the buckwheat/oats with the nut milk for about 5-10 minutes until done. As this is cooking simply heat the blueberries and lemon on medium until it starts to bubble, about 5 minutes. Then stir in the chia seeds and let sit for about 5 minutes. Top the warm jam onto your porridge and enjoy!
Enjoy you guys! I'll see you when I'm back from DC :)
And thank you for sharing your creations on instagram! Its been so fun seeing your take on a few classics from the blog :) You can find me at #8thandlake.
Lots of love from the West Coast,