Vanilla Spiced Buckwheat Porridge with Strawberries
Servings: 4
Calories: 281kcal
Ingredients
- 1 cup raw buckwheat groats (different than kasha, which is roasted)
- 1½ cups water
- 1½ cups unsweetened vanilla almond milk, divided
- ½ tsp vanilla extract
- 1 cinnamon stick or ½ tsp ground cinnamon
- 1 tsp orange zest, divided
- ¼ tsp cardamom
- 2 Tbsp real maple syrup
- 2 cups quartered strawberries
- 2 Tbsp freshly-squeezed orange juice
- 2 Tbsp ground flax seeds (optional)
- ¼ cup pumpkin seeds
Instructions
- Rinse the buckwheat using a fine-mesh strainer.
- Add the rinsed buckwheat to a medium-sized saucepan along with the water, ¾ cup of almond milk, vanilla extract and the cinnamon stick. Bring the mixture to a boil, then decrease the heat to simmer. Cover and cook for 12 minutes.
- At the 12-minute mark, turn off the heat and stir in the orange zest, cardamom and maple syrup. Cover the buckwheat to steam in the pot for an additional 5 minutes.
- While the buckwheat continues to cook, combine the strawberries with the remaining orange zest and orange juice.
- Uncover the buckwheat, and stir in the remaining ¾ cup of almond milk and the ground flax. Remove the cinnamon stick.
- Divide the porridge into 4 bowls, and top each with ½ cup of strawberries and 1 tablespoon of pumpkin seeds.
Nutrition
Serving: 1.5 cups | Calories: 281kcal | Carbohydrates: 48g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 70mg | Fiber: 7g | Sugar: 12g | Vitamin C: 53mg