Buckwheat Porridge with Roasted Peaches
Updated: Jul 1
Beautiful oven-roasted peaches, served with a creamy buckwheat porridge. Think peaches and cream, but as a breakfast.
This is a delicious summer breakfast.
Peaches and nectarines are currently available everywhere in the UK supermarkets, so, naturally I had to use them in a breakfast. You all know how much I love my fruit and how much I love my sweet breakfasts.... This one does not disappoint!
THIS BREAKFAST IS
rich and creamy,
sweet,
fruity,
nutty,
healthy
easy to make
and tastes like a dessert
TO MAKE THIS YOU WILL NEED
raw buckwheat groats
a plain, plant-based yoghurt
vanilla extract
a peach or nectarine
cinnamon
maple syrup/ date syrup / vegan honey alternative
fresh thyme (optional)
and a bit of cinnamon
PEACHES
Peaches and nectarines are high in a variety of vitamins and minerals. Another plus - they are high in antioxidants!
The peach or nectarines are cut into wedges and roasted/ baked in the oven until soft, juicy and starting to caramelise. Sounds good, right?
& CREAM
The creamy element in this breakfast is the blended buckwheat porridge. Raw buckwheat groats are soaked overnight and blended the next day into a smooth, batter like porridge. The porridge is completely raw and will not be cooked.
ALTERNATIVES & ADDITIONALS
You can replace the buckwheat porridge with a creamy vanilla overnight oats or cooked oats, on a colder day.
Here is the recipe for a cooked oats version.
Add some crunch by sprinkling a bit of granola or toasted buckwheat groats on top
Chopped or flaked nuts are also great to add
Add hempseeds or chia seeds
As a sweetener for the buckwheat porridge you can use maple syrup, half a banana or 2 soft dates.
You can also use apricots if you don't have peaches or nectarines. The roasting time might however differ slightly.
I don't peel the peaches, but you can if you like.
OTHER BREAKFASTS YOU MIGHT LIKE
ROASTED PEACH BUCKWHEAT PORRIDGE
Beautiful oven-roasted peaches, served with a creamy buckwheat porridge. Think peaches and cream, but as a breakfast.
This is a delicious summer breakfast.
Yield: 1 serving
Time: 25 minutes
INGREDIENTS
FOR THE BUCKWHEAT PORRIDGE
1/2 cup raw buckwheat groats, soaked overnight
1/2 tsp vanilla paste
1 tbsp maple syrup or 1/2 banana or 2 soft dates
2 tbsp vegan plain yoghurt, unsweetened
FOR THE ROASTED PEACH
1 peach or nectarine
1 tbsp maple syrup or vegan honey
1 spring fresh thyme (optional)
TO SERVE
a drizzle maple syrup or vegan honey (optional)
dusting of cinnamon
INSTRUCTIONS
FOR THE BUCKWHEAT PORRIDGE
The night before: soak the buckwheat in fresh water.
When ready to eat, drain and rinse the soaked buckwheat.
Add all the ingredients for the porridge to a high-speed blender and blend until completely smooth.
Taste and adjust as needed. Add more yoghurt if the mixture is too thick.
FOR ROASTING
Preheat the oven to 200c or 180c (fan)
Wash the peach and cut into wedges (about 8).
Add the peach slices and the thyme into a small roasting tray (you can add 1 tbsp maple syrup/honey at this point too). Add 2 - 3 tbsp water and cover with foil.
Bake in the oven for 10 - 15 minutes, or until soft to your liking. Add more water if needed. Depending on the softness/ripeness of the fruit, you might have to roast them for longer or shorter time.
Once roasted drizzle with vegan honey and mix well. (This is optional).
Set aside.
TO ASSEMBLE
Transfer the porridge into a bowl.
Top with the roasted peach slices.
Dust with cinnamon and a drizzle with the roasting juices or a bit more maple syrup/ vegan honey alternative.
Enjoy!
HAVE YOU MADE THIS?
If you made this, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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