We celebrated this Christmas holiday with David’s mother. Every morning she made this amazing Buckwheat porridge for everyone. This is her story behind it.
I learned how to make this Buckwheat porridge on a yoga retreat, a couple of years ago. I cook it with cinnamon sticks, cardamom seeds and dried fruit to make it extra tasty, and serve it with a fresh fruit salad and some milk – it’s a great start of the day! One other advantage is that it’s natural gluten free. David and Luise always asks me to make it when we see each other on weekends and holidays.
/Lillemor
Since David’s sister is a photographer we tricked her out early in the morning in our snowy garden to help us with the picture of the porridge. (Can you see Luise’s seven-month-pregnant-belly!!)
Buckwheat Porridge
Serves 4
1 cup whole buckwheat
2 cups water
150 g dried fruit (apricots, prunes, cranberries or what you have at home)
salt
2-3 cinnamon sticks
1 tsp cardamom seeds
1 vanilla stick
serve with fruit salad, dried fruits and oat milk
Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients in a pot and boil it on low heat for about 20 minutes. Stir occasionally. When the water is gone the porridge should be just about ready. Remove the cinnamon sticks and vanilla stick and serve it with fresh fruit salad, dried fruit and oat milk. You can re-use the spices the next morning if you rinse them in cold water.
Photo by Johanna Frenkel
We have really been obsessed with different kind of sweets and truffles this last month before Christmas. We’ll promise to contribute with more proper dinner …
One of the things that we have been talking about trying since we started this blog is Fruit Rolls. You know those sticky candy rolls …
13 Comments
What a beautiful, wintery photo!
Beautiful pics!
Nice shot of the good-looking photographer
Sounds and looks delicious! a must try.
And what a beautiful belly my lovely cousin has!
That is an absolutely gorgeous breakfast; the pomegranate seeds are like little jewels amongst the other fruit. Definitely a recipe to try soon. (The mittens are such a sweet touch.)
I love the second image, both of you all bundled up and utterly beautiful.
I found your site via twitter and it is beautiful. I am always drawn to such vibrant colors. The Porridge looks like it is adorned with jewels! Amazing!
Love love your site! This breakfast looks so perfect for cold mornings.
Thank you all for the nice comments!
Sara: We are equally in love with Sprouted Kitchen!
I love buckwheat – never thought of it in the context of dried fruit – but why not, it’s a great idea!
I’ve been experimenting a lot with a no-knead buckwheat dough, it’s also a nice way to use that flavor http://cookingrookie.blogspot.com/2010/02/buckwheat-bread.html
and it makes great pizza crusts too
http://cookingrookie.blogspot.com/2010/01/sun-dried-tomato-and-roast-beef-pizza.html
Now I’ll need to try your recipe as well. Looks like buckwheat will be my grain of the month
P.s. your pictures are ABSOLUTELY BEAUTIFUL!
Oh wow, this is beautiful. I wish I could find whole buckwheat in the stores around me! But this certainly gives me all the more motivation to order it online
This looks wonderful — I bet the buckwheat has a neat texture, too.
Just love the beautiful photo. It makes me feel so cozy and warm just looking at it. I really must try the recipe.
Great post.
I have made buckwheat Blini ( for caviar) very tasty!