Buckwheat, Chia and Coconut Porridge

INGREDIENTS

• 1 cup buckwheat groats
• 1tbsp. desiccated coconut
• 2 tbsp. coconut sugar
• ½ tbsp. chia seeds
• 1 tsp. grated mace
• 2 star anise
• 2 cinnamon quill
• ½ tsp. vanilla essence
• 500 water
• 1 litre milk
• 1 tbsp. butter
• Berries and chopped almonds for garnish

DIRECTIONS

1. Turn the Kambrook Slow Cooker to HIGH.
2. Heat a medium sized fry pan on the stove. Add the butter, groats and spices. Toast until brown and fragrant.
3. Add the coconut, chia and sugar and continue stirring until the sugar begins to caramelise.
4. Transfer this mixture to the Slow Cooker, add the milk, water and vanilla.
5. Set the lid in place and leave to cook for 1.5hrs.
6. At this point the groats should be soft and the porridge ready to eat
7. Serve whilst still hot with some fresh berries and chopped nuts on top.

 

 

Recipes created and shared by Adam.

Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

Facebook | Instagram | Twitter

This recipe was developed using a Kambrook Appliance.