I could probably eat porridge for every throughout the day. BORING some of you may think but hey – ever tried to add different grated veggies and other cereals then only oats? And to top with other things then only berries and nuts? Well, if not you are in for a treat – because it’s delicious! One of my best ”dinner-ready-in-under-10-minutes-dish”! Cook yourself a creamy porridge – and get all creative with the topping!
Buckwheat carrot porridge with – lots of things
1 dl / 0.4 cups rolled oats
1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *
3 dl / 1.2 cups water
2 dl / 0.8 cups unsweetened plant mylk of your choice
2 carrots, peel still on and finely grated
1 Tbsp fresh ginger, grated
1 tsp ground turmeric
a pinch of salt, preferably unrefined
Topping suggestions (pretty much everything works here)
kale powder (yes you read it, dried kale mixed in to a lovely powder!)
sweet cocktail tomatoes
dried organic fruits and berries (such as goji berries, mulberries, apricots)
Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!
How to soak whole buckwheat groats?
Put the groats in a bowl and fill with the double amount of water. Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating – but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.