Buckwheat Kasha Porridge, Blueberry, Walnut, Pumpkin Seed
Lightly spiced buckwheat kasha with blueberries, walnuts and pumpkin seeds. This is a super nutritious breakfast treat, loaded with protein, fibre, minerals and anti-oxidants.
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Saucepan - medium size
- Frying pan - non stick
- Spatula
- Serving bowl
- Spoon
Ingredients
- 100 g Buckwheat groats (groats)
- 300 ml Water - filtered
- 200 ml Walnut milk
- 50 g Blueberries
- 50 g Walnuts
- 20 g Pumpkin seeds
- ½ teaspoon Cinnamon powder
- ½ teaspoon Vanilla pod (optional)
- 20 ml Maple syrup (to taste )
Method
Assemble all ingredients.
- Toast the buckwheat in saucepan until they start do become fragrant - about 2-3 minutes.
- Add the water and cook out the buckwheat for 20 minutes until cooked. Add a pinch of salt.
- The buckwheat can be cooked the day before.
To make the kasha porridge
- Add the cooked buckwheat, walnut milk, cinnamon, vanilla and pinch of salt to saucepan. Cook out on a low and gentle simmer for 8 minutes.
- Add half the pumpkin seeds and walnuts, warm through.
- Add maple syrup to taste.
To serve
- Taste and adjust the seasoning, add a little more sweet or cinnamon if required.
- Transfer kasha to a warm serving bowl.
- Garnish with the blueberries, walnuts and pumpkin seeds.
- Drizzle with a little more maple and sprinkle the remaining chopped walnuts.
- Sit back and enjoy this hearty nourishing breakfast.
Recipe Notes
Recipe Variations
- You can substitute for other plant milks.
- Try serving with some coconut yogurt for extra creaminess.
- Feel free to add your favourite fruits, nuts and seeds as toppings.
- A spoonful of walnut butter would take this to a new level!
Nutrition Facts
Serving: 200gCalories: 451kcalCarbohydrates: 52gProtein: 14gFat: 24gSodium: 141mgPotassium: 463mgFiber: 9gSugar: 10gVitamin C: 2mgCalcium: 171mgIron: 3mg