I’ve had this in my mind for I don’t know how long. Finally, last week I was able to do this mix I had in my thoughts. I could literally know the taste and texture of it by thinking about the ingredients.
It is not very easy to find buckwheat in Lima, however, in one of the farmers markets I go weekly one of the vendors just imported some. I am local products consumer, Las Vecinas , my cafe, is all about that, supporting local entrepreneurs who sell organic. In this case I can make an exception because I really wanted to try this mix.
Porridge is a staple food in much of Africa and historically was also staple in much of Northern Europe and Russia. I find it very comforting, comfort food at its best. I wanted to try mixing buckwheat and oats(gluten free) so I can get different textures and it was a winner!! I want to eat this everyday! Well, I had French toasts today 🙂
I am doing the recipe for 1 person but just double it and it will be just fine.
The variety of fresh and cooked ingredients is what I love the most.
So here it is
Ingredients (for 1 serving)
1/8 cup of gluten free oat flakes
1/8 cup of buckwheat
1 cup of milk of your preference (vegan milks work great too)
1/2 tsp of vanilla
1 tsp of honey
Coconut flakes (optional but tasty)
Black sesame (optional)
Wash the buckwheat and set aside. Pour the milk on a small pot and let it simmer, add the oats and buckwheat and let it simmer for 10-15 min. You’ll know when is cooked, the mix will start getting creamier, looking a little heavy. Taste the texture, lower the temperature if you see that is not cooking that quick. When is ready add the vanilla and honey and mix it carefully. Chop the banana and add half into the hot mixture. Get a plate and add the porridge, place all the fresh fruit you desire and sprinkle with the coconut flakes. The second time I added a little of black sesame seed, looks beautiful!!