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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Gluten-free porridge with raspberries

February 21, 2017 by Ania - 6

comfort food, easy, gluten-free, healthygo to recipe

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gluten free porridge with raspberries

I dedicate this simple recipe to my mum, who loves buckwheat and always reminds me to eat it on a regular basis – Hi Mum! Look, I AM eating buckwheat, I won’t drop dead 😉 . I typically use buckwheat in savoury dishes, but this time I decided to turn it into a filling and nutritious breakfast. I bet that not many of you know that buckwheat makes an awesome gluten-free porridge. It has a pleasant nutty flavour and, if you cook it right, it also has a nice texture which oats sometimes lack (especially if you end up with a packet that the shop keeper has been playing football with, like we did lately 😉 ). Having lived on bit of a hot rock for a while now, I really miss all kinds of berries as they are unobtainable here. I felt that berries and buckwheat would make a great combination so as soon as I managed to locate some frozen raspberries, I had to have them on my porridge. If that feels too extravagant right now, in the midst of winter, you are of course welcome to use any other topping you like. Caramelised bananas, pears or even apples work really nicely too.

PS: If you make my buckwheat porridge, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

gluten free porridge roasted buckwheat

mashed frozen raspberries

gluten free porridge with raspberries close up

gluten free porridge with raspberries portion

5.00 from 2 votes
Print
  • serves: 2
  • prep: 5 min
  • cooking: 15 min

Ingredients

PORRIDGE (2 servings)

  • 170 g / 1 cup roasted buckwheat* (also known as kasha)
  • almond milk (or any other plant milk)
  • 200 g / 7 oz frozen (or fresh if in season) raspberries, thawed
  • a handful hazelnuts, chopped
  • a handful shelled pumpkin seeds
  • 2 squares dark chocolate, chopped (optional)
  • maple syrup or agave syrup, to serve (optional)

Method

  1. OPTIONAL STEP: Place your porridge bowls inside a warm (75° C / 165° F) oven to warm them up gently.
  2. Carefully go through your buckwheat and pick out any small stones or debris. I advise against rinsing it though as it affects the texture negatively.
  3. Place checked buckwheat in a medium pot and add enough plant milk to cover it. Cook your buckwheat on a low-medium heat, stirring frequently. As soon as it absorbs all the milk add some more.
  4. Keep on adding milk until the groats are cooked through (about 10-15 min) and your porridge achieves a consistency you like. I like mine to have a bit of texture with individual groats being soft but not falling apart.
  5. While the porridge is cooking, you may want to warm up the thawed raspberries in a small pot. If you wish you can sweeten them to taste with maple or agave syrup. Mash most of them with a fork for a ‘rustic’ raspberry sauce and leave a few whole if you wish.
  6. Serve in pre-warmed bowls topped with raspberries, hazelnuts, pumpkin seeds and some chopped dark chocolate.

Notes

*If you have trouble finding roasted buckwheat (also known as ‘kasha’), you can use untoasted buckwheat grouts and toast them in a pot before adding plant milk.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Johanne says

    February 21, 2017 at 2:29 pm

    Oh my who knew that buckwheat could be so sexy? I will add buckwheat to my rotation of morning grains. Tell you mom that one more person has been saved because of her daughter’s kitchen prowess. -Hanne

    Reply
    • Ania says

      February 21, 2017 at 4:48 pm

      ha ha, thank you – no one has called my food ‘sexy’ yet, especially porridge 😉 I will pass it on, thanks Johanne! x Ania

      Reply
  2. Amaryllis @ The Tasty Other says

    February 23, 2017 at 1:35 pm

    I second Johanne’s comment- this bowl really does look sexy! I think it’s all in the gorgeous raspberries, all these textures and your beautiful styling. Thanks for sharing, Ania x

    Reply
    • Ania says

      February 23, 2017 at 4:39 pm

      Aw, thanks so much! That’s lovely to hear! x Ania

      Reply
  3. Del's cooking twist says

    February 23, 2017 at 6:26 pm

    Your porridge is just amazing and it has absolutely everything I love in it! I so need to try it for breakfast tomorrow – good news: I also have all the ingredients at hand! Oh, and did I mention that I absolutely love your pictures? 🙂 Cheers from Chicago!

    Reply
    • Ania says

      February 23, 2017 at 6:45 pm

      Aw, thanks Del – so nice to hear! Hope you’ll like it! I find it very warming and filling in this winter weather. 🙂 Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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