Buckwheat-Amaranth Porridge with Strawberries and Coconut

My little strawberry patch is bringing forth tiny, juicy little berries once again. I’ve been juicing so much for breakfast, that I’ve almost forgotten what a warm, comforting porridge can do for me–fill my belly and bring a smile to my face.

I haven’t splurged on gluten-free oats yet. I’ve been using up my stores of other GF grains and seeds (quinoa, buckwheat, amaranth). They don’t keep for such a long time on the shelf, so it’s important to rotate them and use them up before the natural oils in them go rancid.

Buckwheat has become one of my favorites. I like the groats raw or cooked. I love to bake with buckwheat flour. The past few days have brought chilly mornings our way, so a little buckwheat porridge was in order. I mixed in amaranth because I like it and I liked the different sizes of the kernels and thought it would be a good match in flavor and texture.  (It was perfect.)

Coconut oil is another fave. Love that stuff. For a little added nutrition, I drizzled a little on top of the berries and shredded coconut. To sweeten it a bit I added a sprinkle of evaporated cane sugar infused with vanilla bean. Pecans gave it the perfect little crunch.

Buckwheat-Amaranth Porridge with Strawberries and Coconut

original recipe

Ingredients:

a little canola oil
1/2 cup each:  buckwheat groats and amaranth
2 cups water
a little salt
1/4 or more almond milk (or your favorite kind)
sliced strawberries
sweetened or unsweetened coconut
raw pecans or almonds, roughly chopped
spoonful coconut oil
a little raw sugar (I used vanilla raw sugar)

Instructions:

Heat a pan over medium-high heat and add a little oil.  Add the buckwheat groats and cook until they smell toasty and start to turn brown.  Add the amaranth, water and salt.  Cover and turn heat to low.  Cook until all the liquid has been absorbed and the buckwheat and amaranth are tender.  (Add more water if necessary and continue cooking until tender.)  Stir in the almond milk–it should be about the consistency of thick oatmeal after the almond milk has been added.

Divide into 4 servings and top with strawberries, coconut, coconut oil, nuts, and sprinkle with a little raw sugar.

Makes enough for 4 servings.

You may also like

7 Comments

  1. Sounds fantastic! Have you ever experimented with sprouting buckwheat? It’s awesome. You can dry it as well and eat it like cereal/granola. My $10 sprouted was seriously one of the best purchases I ever made (sprouts things easily, and with no moisture build-up/contamination). Can’t wait to try a variation of this with those.

  2. Hi! I’m excited to try this for my multiple allergy baby! I only need a tiny portion at a time. Can I freeze this? Thanks!

    1. Hi Vikki! I haven’t frozen it before, but I don’t see why you couldn’t freeze it. My only suggestion would be to freeze it without the almond milk or other add-ins. (You may not be with a baby anyway – poor baby with allergies! Boo!)

Leave a Reply

Your email address will not be published. Required fields are marked *