A lush take on porridge that just so happens to be vegan and gluten free.
Sometimes I get stuck in breakfast-making rut and inspiration is slow to come. To combat this and make myself feel more prepared for the return to school, I made a big batch of muesli and have started to make the kids bircher muesli in the evening before I go to bed. This recipe for orange and vanilla buckwheat porridge is also something I’ve taken to making and storing in the fridge so I don’t have to think too hard when I roll out of bed and start the day. I’ve also made it with a few fresh medjool dates chopped in, which adds a welcome caramel hint. I hope you enjoy it as much as I have been – it’s easy to make and wonderfully filling.
ORANGE & VANILLA BUCKWHEAT PORRIDGE
- 1½ cups buckwheat
- 2 teaspoons apple cider vinegar
- 1 x tin coconut cream
- zest & juice of 2 oranges
- 1 teaspoon vanilla bean paste
- 1-2 tablespoons maple syrup or honey, to taste
Put the buckwheat in a large pyrex jug, pour over the vinegar and cover generously with hot water. Cover with a plate and leave overnight to soak.
In the morning, drain and rinse the buckwheat well until the water runs clear and it is no longer sticky. Put the buckwheat into a pot along with the coconut cream and the orange zest.
Bring to the boil then reduce the heat and simmer for 10-15 minutes or until cooked through.
Lastly stir in the orange juice, vanilla and maple syrup or honey. If the porridge gets too thick at this point I thin it down with water.
Serve with slices of orange, coconut yoghurt and an extra drizzle of maple syrup if you’re feeling that way inclined.
The Spinoff Weekly compiles the best stories of the week – an essential guide to modern life in New Zealand, emailed out on Monday evenings.