Summary
It’s the New Year and we are all motivated to eat clean and healthy. I love porridge but have decided that to reduce my IBS symptoms it is time to go gluten free. Whilst oats do not contain gluten, they do contain a protein called avenin, to which some people, particularly coeliacs, can be sensitive. Buckwheat, despite it’s name, is not wheat at all, in fact it is a seed related to the rhubarb family, and indeed is marvellously gluten free. This versatile ingredient can be used to make flapjacks, pancakes, wraps, risottos, and lends itself to many more healthy food options. It is what is know as mucilaginous, which, whilst it doesn’t sound too nice is actually very healthy for the bowel along with the likes of flax seeds. Buckwheat also contains all of your 8 essential amino acids, one of which is Tryptophan that is known for lifting the mood and enlivening the spirit. It is also a good source of magnesium which is also a mood enhancer. So, eating this for breakfast will certainly start you off HAPPY!!
Ingredients
- Serves 2
- 1 cup buckwheat flakes
- 2 cups of almond milk (or milk of choice)
- 1 grated apple
- 8 almonds (soaked overnight in water)
- 1 tsp cinnamon
Method
- Mix the buckwheat flakes and chia seeds together.
- Combine with the almond milk, cover and leave overnight.
- When required the following morning, grate the apple complete with the peel into a separate bowl.
- Stir the cinnamon into the apple.
- Gently heat the buckwheat porridge on the hob to the desired temperature. You may add water if the mixture needs loosening a little.
- Pour the buckwheat porridge into a bowl and top with the grated apple.
- Optional - drizzle with a little honey to taste.
- SMILE!!
Nutritional Content (per serving)
Calories
401kcal
Fat
8.5g
Sat Fat
1.1g
Protein
13.8g
Carbs
75.4g
Sugar
8.3g
Fibre
12.4g
