Buckwheat Porridge with Blueberries, Pecans and Maple Syrup

Buckwheat has found its way into my diet recently as a part of me trying to track down the cause of my acid indigestion. While I still haven’t got to the bottom of that one (cutting out caffeine and reducing lactose seem to have helped though), it does mean I have been introduced to one of the more interesting breakfast cereals.\n

Buckwheat is gluten free and has a low glycemic index meaning it is one of the world’s great super-foods\n

Buckwheat isn’t really a cereal at all, being the seeds of a plant related to rhubarb. Buckwheat is gluten free and has a low glycemic index meaning it is one of the world’s great super-foods. It is with that in mind that I have paired it with blueberries, high in anti-oxidants and pecans, high in plant sterols – great for reducing cholesterol.\n

I toast my buckwheat before cooking which really isn’t difficult at all; simply empty the seeds into a dry pan over a medium heat and give a shake every couple of minutes. They’re ready when the have the slight aroma of popcorn and a nut brown colour.\n

Buckwheat Porridge\n

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Recipe: Buckwheat Porridge with Blueberries, Pecans and Maple Syrup\n

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Summary: This Buckwheat Porridge is gluten free, has a low glycemic index and is packed with cholesterol lowering plant sterols and anti-oxidants. Breakfast doesn’t get much better!\n

2 Comments

  1. love this! great photos, thanks for sharing. 🙂

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