About the Recipe
Start your morning off with a fiber rich porridge base that will keep you full and energized. To top it off an antioxidant rich strawberry-rhubarb compote.
Ingredients
Strawberry-Rhubarb Compote
1 1/4 cups Strawberries, sliced
1 cup fresh Rhubarb, sliced
1 Orange, juiced
2 tbsp Water
2 tbsp Maple Syrup
Porridge Base
2 cups Water
1/2 cup Buckwheat groats, rinsed
1/3 cup almond milk
1 tbsp Maple Syrup
1 tbsp Unsweet dried coconut
1 1/2 tsp Vanilla Extract
Pinch of Salt
Preparation
Compote:
1. Place ingredients in a small saucepan and stir to combine.2. Bring to a boil over high heat.3. Decrease heat to simmer, stir occasionally 20-25 minutes.
Porridge:
1. Combine water and buckwheat in small bowl.
2. Cover and refrigerate 8-12 hours.
3. Drain buckwheat in a fine-mesh strainer, rinse with cold water, drain again.
4. Transfer to food processor and pulse several times until coarsely chopped.
5. Scrape down the sides, add in milk, syrup, coconut, chia seeds, vanilla extract, salt and process until smooth and creamy.
6. Transfer to small bowel, top wither 1/3 cup of compote and serve!