Ready to shake up your breakfast routine and try a new kind of porridge? We’ve got you covered! Oats typically form the base of porridge here in the UK, but did you know that buckwheat porridge, also known as Kasha, has long been a staple dish across Eastern Europe? That’s right! Kasha can be eaten sweet or savoury – from banana and dates to mushroom and onions – the opportunities are endless.
Whether sweet or savoury, a bowl of buckwheat porridge is a great way to start your day – high in fibre to nourish your gut bugs, low on the glycaemic index to slow that release of energy into your blood – what’s not to love? If you missed the article, click here for 4 reasons why you should add buckwheat into your diet!
Ingredients: (serves 2)
- 100g raw buckwheat groats
- 200ml of milk of choice (Kefir, goat milk, plant-based alternative)
- 10 dates (optional – omit or add more to taste)
- 2 small-medium bananas
- 2 tbsp peanut butter (optional)
Method:
- Cover the buckwheat groats in water and soak for at least 3 hours – preferably overnight. The groats will swell and soften, producing a slimy watery texture, which you’ll need to rinse off before cooking.
- In the morning, if the dates are a little dry, soak them in hot water for 5 minutes. Meanwhile, rinse the buckwheat thoroughly with cold water.
- Add the drained buckwheat groats, 5 dates, 1 banana and milk into a blender and pulse until you reach the desired consistency.
- Pour the mixture into a pan and stir in 1 TBSP of peanut butter. Heat gently for a few minutes.
- Pour into 2 bowls, top with sliced banana and chopped dates and drizzle the remaining peanut butter over the top.
- Tuck in! 😊
Top tips –
Don’t have a blender? Mash the banana, chop up the dates and place straight in the pan with the buckwheat groats and milk and enjoy a crunchier porridge!
No weighing scales? Mix 2 cups of milk to every 1 cup of buckwheat groats and you’re good to go!
