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Recipe: Spiced Buckwheat & Oat Porridge with Coconut & Carrot
Spiced Buckwheat & Oat Porridge with Coconut & Carrot
Servings: 2 servings
Ingredients
- ½ cup buckwheat groats
- ½ cup rolled oats – I used mix of oats - spelt, rye & wheat flakes
- 2 heaped tsp coconut oil
- 4 cardamom pods – lightly crushed
- Pinch ground all spice or mixed spice
- 1 tbs mixed dried fruit - nuts and seeds
- 2 medium carrots – grated
Instructions
- Place the buckwheat and oats into a bowl, cover with cold water and allow to soak overnight.
- In the morning drain the buckwheat and oats, put in a pan with the rest of the ingredients along with an espresso cup of water. Cook over a gentle heat for about 10 mins until the coconut oil has melted and the buckwheat is soft.
- Serve immediately with a drizzle of maple syrup.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 215kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Sodium: 52mg | Potassium: 350mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10190IU | Vitamin C: 4.5mg | Calcium: 46mg | Iron: 1.9mg