+GF
Macadamia nut milk is creamy and luxurious—the perfect counterpart to hearty buckwheat with zesty blueberry-lemon jam. If macadamia nut milk is not an option, cashew milk is a close second, or even almond. Nonetheless, both will make a great porridge. —MR
SERVES 2
PORRIDGE
1 cup (170 g) raw buckwheat groats or GF rolled oats
2 cups (470 ml) macadamia milk or almond milk
1 tbsp (15 ml) maple syrup Sprinkle of sea salt
BLUEBERRY LEMON SYRUP
2 cups (300 g) frozen blueberries, rinsed under warm water
Zest of 1 small lemon
1 tbsp (10 g) chia seeds
FOR THE PORRIDGE
Mix all the porridge ingredients in a bowl and let this sit overnight to soften. When you’re ready, add the porridge to a saucepan and cook it over low heat for 7 to 10 minutes, or until all the liquid has been absorbed.
FOR THE BLUEBERRY LEMON SYRUP
As the buckwheat is cooking, warm the blueberries and lemon zest in a small saucepan over medium heat until it starts to bubble, about 5 minutes. Then stir in the chia seeds and let it sit for about 5 minutes. Top your porridge with the warm jam and enjoy!