Sprouted buckwheat and chia porridge with blueberry and apple compote
Porridge is undergoing a revival. Quinoa, spelt and buckwheat porridge have lately become a common feature on cafe menus across Australia. Buckwheat is suitable for people who are gluten intolerant. The groats are best soaked overnight with a dash of apple cider vinegar or lemon juice.
Ingredients
1/2 cup buckwheat groats
juice of 1/2 lemon
1 tsp desiccated coconut
generous pinch of sea salt
1 large pear or apple, peeled and grated
1/2 tsp cinnamon
1 tbsp chia seeds
drizzle of honey
For
blueberry and apple compote
1 large green apple
1 cup blueberries – fresh or frozen
For garnish
dash of honey (optional)
dollop of yoghurt (optional)
Method
Pre-soak
Place the buckwheat in a bowl with the lemon juice and enough water to cover. Place a tea towel over the top and leave at room temperature, for 12 hours or overnight. By the morning the groats should have tiny splits and be beginning to sprout. (Any longer and the groats can become mushy.)
To make the porridge
Rinse the buckwheat under cold running water to remove any residue from the soaking process. Place it in a small saucepan and add 1 cup of water. Bring to a gentle simmer, stirring frequently and adding additional water as you go. When the buckwheat groats are ready, they should be soft and easily chewable. This usually takes 10-15 minutes. Add the coconut, salt, grated apple, cinnamon and chia seeds and continue to stir. You may need to add additional water. When the mixture is well combined, remove from heat and set aside.
To make the compote
Peel the apple and cut into bite-sized chunks combine this with the blueberries in a small saucepan and add 1/4 cup of water. Set on a low heat and stir frequently. The blueberries will thicken into a sauce and the apple should soften. Remove from heat and pour over porridge. Add a dollop of yoghurt and some honey just before serving.
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