Buckwheat porridge with poached pears

December 18, 2015

Are you looking for the perfect Christmas morning breakfast? Try this buckwheat porridge from the free Warming Breakfasts eBook. The spices give it holiday flavors. The buckwheat gives you lots of energy to unwrap all those Christmas presents. And the best thing is that you can prepare the whole thing way in advance. Cook the buckwheat the day before, poach your pears ahead of time. Then you just have to quickly heat and combine everything. 

 

Preparation time: 30 minutes (excludes buckwheat cooking time) 

Makes 1 serving: 

 

- 1 pear, sliced with skin

- 1 tsp dried orange peel

- 2 capsules of cardamom

- 3 cinnamon sticks

- 2 Tbsp maple syrup (or other liquid sweetener of your choice)

- 2 Tbsp lemon juice

- 3 cups water

 

- ½ cup cooked buckwheat

- ¼ cup raisins

- ¼ cup reserved poaching water

- 3 walnuts, roughly chopped 

 

  1. Put all the spices, maple syrup, lemon juice and water in a pot and bring to a boil. Add the pear slices for 20 minutes or until soft. Reserve the poaching water, just pick out the spices. 

  2. Put the buckwheat, raisins, and reserved poaching water into a small pot and heat over medium heat. Keep stirring until the water is cooked away for about 5 minutes. 

  3. Put the buckwheat porridge in a bowl, place the poached pear slices on top, and sprinkle with walnuts. 

Merry Christmas! 

 

 

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© 2019 Martina Zand