Buckwheat porridge

29 August 2017 by
First published: 24 May 2017

This buckwheat porridge with cinnamon and sultanas is just the thing to keep you nourished and balanced.

Buckwheat porridge is made from, buckwheat, which despite its name is technically not a grain but a seed. It is gluten free with a lovely nutty flavour and it has a natural affinity with pears.

Blackberries and pears are a great fruit combination as they’re full of antioxidants, gentle on the digestive system and yet full of fibre, vitamins C and E and other essential nutrients. Cinnamon is a warming spice, great for curbing sugar cravings, and the thyme adds a delicious sweet note.


Buckwheat porridge recipe

Ingredients (serves 2)

200g buckwheat groats
¼ tsp cinnamon
Small handful of sultanas
Small handful of blackberries
230ml spring water
480ml unsweetened almond milk, or your favourite raw milk
Pinch of good salt

To serve:

2 big dollops of yoghurt of your choice
1 ripe pear, peeled, cored and sliced lengthways into quarters
Maple syrup to taste
Small handful of roasted and roughly chopped almonds
A few sprigs of thyme (optional but delicious)


1. Put the buckwheat groats, cinnamon, sultanas and blackberries in a saucepan with the water, bring to the boil and then reduce the heat to a very gentle simmer. As the groats start to absorb the water, stir in half the almond milk.

2. Cover with a lid and allow the groats to absorb more of the liquid. You will need to stir the pan regularly with a wooden spoon and, when the groats have absorbed almost all the milk, add the rest of the milk and a pinch of salt, stir thoroughly, replace the lid and allow them to absorb the rest of the liquid. The whole process should take 20-30 minutes – you may need to add a little more liquid if the groats start to dry out before they have finished cooking, so keep an eye on the pan.

3. When it is ready, divide the porridge between two bowls, top with yoghurt and the pear quarters then drizzle with maple syrup and sprinkle with the chopped almonds and some thyme, if you wish.

This Buckwheat porridge recipe is from Nourish by Amber Rose, Sadie Frost and Holly Davidson (£19.99, Kyle Books). Photography by David Loftus

Want a few helpful nutritional tips? Check out our Nutritional guide

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