Some of the ingredients in this recipe were kindly gifted from BuyWholeFoodsOnline.co.uk, the UK’s online store for organic, whole, healthy foods.
It’s December and Christmas may be on the horizon, but early mornings in winter still feel like a frozen wasteland of darkness and fatigue.
The best winter morning pick-me-up? A hearty breakfast.
This vegan & gluten-free alternative to porridge is creamy, sweet and best of all: hot 🔥
This recipe works just as well as a dessert or supper, for those with a sweet tooth, or pep it up with some fancy toppings (as pictured) for a special occasion breakfast. I’m planning to make a batch before I open my stocking on Christmas morning.
Is Buckwheat gluten-free?
Yes! Buckwheat is totally gluten-free (despite the name).
For someone who gets ill when they eat wheat gluten, the name buckwheat can be kinda offputting, but not to fear! Buckwheat its actually a grain-like seed, named because it can be used much like wheat is.
While oats are technically free from the gluten protein, there is a high risk of cross-contamination, and many people with coeliac disease or other non-coeliac gluten-sensitivity find that they also react badly to oats – even oats certified as gluten-free.
Buckwheat flakes are a really fantastic alternative to oats – if anything, they cook much faster than ‘regular’ porridge or oatmeal, and have a really nice creamy texture, and a nutty, roasted flavour.
You can top this breakfast bowl with pretty much anything. Go to town with whatever nuts, seeds, nut butters, and fresh or dried fruits you have to hand.
- Peanut butter
- Pomegranate seeds
- Dried apricots
- Chopped hazelnuts
- Flaked almonds
This version of buckwheat porridge is sweetened & flavoured with:
- Cinnamon for a festive, sweet-spicy flavour
- Maple syrup for a roasted flavour & natural source of sugar
- Carob for a sweet, chocolate-like taste
- Coconut oil to give the porridge a thick creamy texture
You can absolutely swap these out or add to them, according to your own tastes (and the contents of your own cupboards!).
Any porridge with buckwheat will need something to sweeten though – on its own, buckwheat has quite an intense, almost bitter flavour (though the flakes are less bitter than whole buckwheat groats). If you omit the maple syrup, make sure to add something to sweeten, like sugar, stevia, honey or even fresh fruit.
What is Carob?
Carob, like chocolate, is derived from a pod grown on trees. You’re likely to find it in two forms: chips and powder. Look for it in the speciality foods or health foods aisle of the supermarket, a speciality online retailer like BuyWholeFoodsOnline.co.uk, or at your local health food shop.
Is carob an alternative to chocolate?
Carob is quite similar to chocolate in terms of colour & texture and is often used in place of chocolate in recipes. Carob tastes slightly nutty & roasted, with a naturally sweet flavour that’s not dissimilar to chocolate, but is milder & less bitter.
Why use carob instead of chocolate?
You don’t have to use carob in this recipe – if you substitute with cocoa powder, you might need to add a little more maple syrup as carob is sweeter than cocoa. Carob powder is always vegan – cocoa itself is vegan too, but some brands of cocoa powder have milk added (typically the cocoa powders designed for use in drinking chocolate). Unlike cocoa, carob is also caffeine-free, making it a good choice for supper or late-night snacking.
This is a really simple & flexible recipe: essentially just dump all the ingredients in a pan, simmer for 8-10 minutes & top with whatever takes your fancy.
Carob & Buckwheat Porridge
- 0.5 cup Buckwheat flakes
- 0.5 cup Almond milk (or any vegan milk alternative)
- 0.5 cup Water (or use 1 cup of vegan milk alternative)
- 1 tsp. Carob powder
- 1 tsp. Coconut oil
- 0.5 tsp. Maple syrup
- 0.5 tsp. Cinnamon powder
- Rinse the buckwheat flakes, then put them into a small saucepan
- Measure the milk alternative and water straight into the saucepan
- Add the remaining ingredients (the carob powder, coconut oil, cinnamon powder & maple syrup) into the pan
- Bring the ingredients in the pan to a simmer over a medium-high hob, stirring constantly
- When the porridge begins to simmer, turn the hob down to medium-low to maintain a gentle simmer, continuing to stir constantly
- Cook the porridge to your preferred consistency (around 8-10 minutes), then pour into a serving bowl and top with nuts, seeds, nut butters and fresh & dried fruits