Buckwheat and ginger porridge

Buckwheat and ginger porridge

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

Scandinavia has a long porridge tradition. In Copenhagen they even have a café entirely devoted to grød (porridge). So it might not come as a surprise that we love porridge in our family. David’s mum taught us this recipe and it has become my absolute favourite porridge. It has a fantastic texture from the whole buckwheat; crumbly yet soft. And it is gluten-free. We sprinkle generous amounts of grated ginger over it before serving, but that is, of course, optional. Top it with seasonal fresh fruit or fig, rhubarb and pear compote.

Ingredients

Quantity Ingredient
200g hulled whole buckwheat
50g dried fruit, roughly chopped
1 tablespoons fresh ginger, grated
2-3 cinnamon sticks
1 teaspoon cardamom seeds
1/2 teaspoon vanilla extract
tiny pinch sea salt
fresh blueberries and inca berries, to serve

Method

  1. Rinse the buckwheat in water, then add it to a medium saucepan together with 600 ml water and the other ingredients. Bring to a boil and lower the heat. Gently simmer for about 20 minutes, stirring occasionally.
  2. When the water is absorbed, the porridge should be just about ready, but keep stirring for a few more minutes to get a crumbly texture. Remove the cinnamon sticks and serve in bowls with fresh fruit, grated ginger and oat milk.

Tip

  • Rinse the cinnamon sticks in cold water and re-use them.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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