Creamy Banana Buckwheat Porridge

Creamy Banana Buckwheat Porridge

 

Before I tell you all about this amazing recipe, I have some huge and really exciting news to share! I don’t know how many of you have read the about me section of the blog but if you have then you’ll know that I first started eating in this really clean way to try and heal a chronic illness. Over the last eighteen months I have been getting better and better and finally a month ago something clicked and guess what… it seems that I’m actually better again! All of my symptoms have disappeared, I’ve come off every single one of my medications and I just feel amazing! Even when I caught flu this week none of my symptoms came back, when they would normally have been at their absolute worst. It’s just unbelievable, I’ve gone from not being able to stand for even 10 minutes to running around for 12 hours straight with energy to spare! This was an illness I thought I would be battling my whole life, taking medication forever and constantly struggling to keep up with everyone else, but through the incredibly power of food I really have healed myself and I just had to share my excitement about this with you! Food is the most incredible medicine ever and I feel so grateful to have found a way through this illness, so thank you all for supporting the blog as it really has been the best incentive to keep going and get to this point now!

Anyways moving on to this week’s recipe though! This week for me has been all about warming comfort foods as the weather gets colder and flu season moves in, so I’ve been experimenting with different types of winter porridges and this creamy banana buckwheat porridge with cinnamon, homemade almond milk and fresh berries was my favourite. It really is so delicious and it makes you feel so amazing, super light and energetic yet perfectly satisfied and full. The trick about cooking porridge is adding all the delicious ingredients at the begining so that as the buckwheat groats cook and expand they absorb all the amazing flavours making the final bowl a million times more flavoursome than if you add them at the end. I love stirring in manuka honey, slices of banana and ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then add almond milk for extra creaminess before stirring in some almond butter and baobab at the end. I add the baobab powder for a sweet fruity flavour and to get in some extra vitamin C, as it’s such a rich source of the immune-boosting vitamin – much richer than things like oranges, so it’s great for winter. A bowl of this is such an amazingly healthy way to start your day too, you’ll be getting lots of energising plant protein from the almond milk and almond butter, as well as lots of potassium from the banana, anti-inflammatory goodness from the honey, buckets of vitamin C from the baobab and lots of magnesium from the buckwheat, while the cinnamon will be working to regulate and stabilise your blood sugar to keep your energy levels, and therefore your mood, perfectly stable and happy. There’s so much fibre in each bowl of this too, which means that the energy will be released slowly throughout the morning so you won’t feel hungry for hours. The whole thing is also totally gluten free and grain free, so unlike oat porridge it will make everyone feel amazing no matter how many allergies they have, it’s really easy to make too and any adjustment of milk, toppings works perfectly! I love adding raisins, berries, banana slices, chia seeds, crushed hazelnuts and dried fruit.

 

Serves 2

– 1 cup of buckwheat grouts (200g)

– 2 cups of homemade almond milk (500ml)

– 1 cup of water (250ml)

– 2 ripe bananas

– 1 tablespoon of manuka honey (or pure maple syrup if you don’t eat honey)

– 2 teaspoons of cinnamon

Optional:

– 1 tablespoon of almond butter

– 1 tablespoon of baobab powder

 

Start by putting the buckwheat into a pan with one cup of boiling water, allow this to heat for a couple of minutes. Then stir in the sliced bananas, cinnamon and honey. Once the water is absorbed add one cup of almond milk and stir well. Allow it to keep cooking and gradually add in the second cup of almond milk when it’s needed – don’t let the buckwheat run out of liquid ever. It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you’re using them and then top with anything you like! Then serve and enjoy.

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  • Bea

    Hi Ella, May I ask where you have purchased your lovely spoons? They look fabulous and compliment the beautiful bowl too =] Take care, Bea x

  • San

    Hi Ella, I am beginning to experiment with buckwheat. I soaked it for 36 hours (eating some and rinsing the rest every 12 hours) and had to eat all the rest this morning. I am so full, I can barely move! How long does soaked buckwheat keep? Could I have kept part of it until tomorrow morning, for example?

    • ellawoodward

      I think it would be totally fine for a day or two.

  • Annalisa Feletti

    So thrilled you have recovered completely! You are such an inspiration to me, I agree 100% with what you wrote about food being our medicine, and the most powerful one, I have doscovered so many new
    foods thanks to your blog (I simply ADORE quinoa! I could eat it all day and every day if only it wasn’t so expensive! Can’t live without!) and I am also struggling to change my eating habits, hoping it will help to solve (or at least contribute to diminish) my health problems. God bless you sweety, a big hug! xxx

  • Rima Bazzi

    HI Ella! Can I please ask you where do you get your buckwheat groat and honey manuka from? and what Total Activity level do you use? I don’t really understand the real difference between 12+ and 20+, i know the higher the better but is one more natural than the other? Thank you :)

  • ellawoodward

    Hi Rima, Unfortunately, not sure I can really recommend specific brands for the buckwheat or manuka honey, sorry. Ella x

  • ellawoodward

    Thanks so much for your lovely comment Annalissa! X

  • Kris Kras

    i may or may not have made this porridge for my breakfast for the past 4 days. obsessed? maybe 😀 my sister lives abroad and she has no access to the natural buckwheat but only brown (already roasted) one. They would use buckwheat only in savoury dishes adding onions etc into it. So thought she could try this instead – do you reckon the roasted buckwheat would work the same?

  • ellawoodward

    Hi! So glad you’re loving the recipe – it’s amazing isn’t it! Unfortunately though for this recipe it definitely has to be ‘raw’ buckwheat ie. it can’t be roasted before hand, it just wouldn’t work. You’ll have to make it for your sister if she ever comes to visit! Have a lovely day, ella :) x

    • Kris Kras

      Thanks lovely, enjoying the coconut/cacao balls now. So yum. X

  • ellawoodward

    Delicious! :) x

  • Lisa

    Tasted great but the liquid didn’t absorb well so I had to drain it before eating, I used the app recipe

  • ellawoodward

    Hi Lisa, I’ve just double checked the measurements, but both recipes should work (blog and app!). Glad it still tasted great and hope it absorbs better next time. Ella x

  • KatieD

    This IS truly delicious Ella! The most creamiest, loveliest dish I’ve had for breakfast in a long time. You’re recipes are hugely inspirational and always enjoyed, thank you!! So Glad you’re feeling tip-top again too 😉 x

  • Amanda Campbell

    Hi Ella, I was just wondering if the buckwheat groats need to be soaked overnight for this recipe? Thank you :)

  • ellawoodward

    Hi Amanda, you don’t need to soak them beforehand. X

  • Elli nearcou

    Hi Ella, I would really love to try a lot of these recipes, but I am allergic to nuts and was wondering if you could recommend alternative products to almond butter, almond milk and almond flour?
    Thanks! x

  • ellawoodward

    Hi Elli, you could use pumpkin seeds and pumpkin seed butter instead. You could also try oat milk and buckwheat flour! Have a lovely day! X

  • Don Woolery

    I find that buckwheat porridge is much improved by adding nutmeg and,
    especially, ginger. Powdered ginger is OK but fresh ginger is better and
    not at all hard. Just keep a knob of the fresh ginger in the freezer in
    a plastic baggie. When it comes time to use it, take it out, peel it as
    required and grate with the same grater that you would use for making
    zest. Even though the ginger is “frozen,” it grates very nicely. And if
    you return the ginger to the freezer right away, it will last for
    months.

  • ellawoodward

    Hi Louise, I’m sorry to hear this. sadly I haven’t tried it with rice flakes before so I’m not too sure how they would turn out but I imagine that they could work well. Perhaps you could also try quinoa or quinoa flakes too. Hope it turns out delicious! X

  • Anamaria Bereza

    Hi Ella! I love buckwheat in any form and your recipe looks absolutely fantastic. I have to try it! I also have a tasty buckwheat recipe on my youtube channel https://www.youtube.com/watch?v=SirnkRQZIkU

  • ellawoodward

    so sorry but porridge is really best eaten straight away, I haven’t tried having it the next day but I imagine that it wouldn’t taste as great! X

  • Simone Ritchie

    I made this this morning. So amazing! Thanks for sharing xx

  • ellawoodward

    Yes as the soaking really helps to soften the buckwheat and helps it get really creamy x

    • PATRY

      Thank you! I cooked this recipe yesterday soaking the buckwheat, and it was so delicious!! Hot and cold, both are amazing!! I love the porridge recipes!