Buckwheat porridge with stewed pear and cinnamon

Name: Buckwheat porridge with stewed pear and cinnamon
Total time: 30 min
Cuisine: British
Ingredients: 100g buckwheat groats; 350ml oat milk; 250ml water; 1 tsp ground cinnamon; 1 ripe pear, cored and diced; 2 tbsp ground flaxseed; 1 tbsp sunflower seeds; 1 tbsp pumpkin seeds; 1 tsp vanilla extract

A warming bowl of nutty buckwheat simmered in oat milk and topped with soft cinnamon pears and seeds.

Time30 min
LevelEasy
Costabout £1.50 a head

2 servings

Ingredients

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100 gbuckwheat groats
350 mloat milk
250 mlwater
1 tspground cinnamon
1ripe pearcored and diced
2 tbspground flaxseed
1 tbspsunflower seeds
1 tbsppumpkin seeds
1 tspvanilla extract

Method

1
Rinse the buckwheat in a sieve under cold water for 30 seconds.
2
Put the buckwheat, oat milk, water and half the cinnamon in a medium pan. Bring to the boil, then turn down to a gentle simmer.
3
Cook for 15 minutes, stirring now and then, until the groats are soft and the porridge is thick. Add a splash more water if it gets too stiff.
15 min
4
While it cooks, put the pear in a small pan with 3 tbsp water and the rest of the cinnamon. Cover and cook gently for 8 minutes until soft.
8 min
5
Stir the flaxseed and vanilla into the porridge and leave it for 2 minutes to thicken.
6
Spoon into bowls, top with the pear and its juices, then scatter over the seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.