One of the first recipes on my blog was porridge, following that classic English version I often ate when I lived in London. In fact I learned to make it there, as it is prepared at home — no chef recipes, just practical and quick! And now I’m sharing it with you in a vegan version.
I am also often asked how to make porridge for those who are gluten intolerant. Of course, there are certified gluten-free oats, but we can also use buckwheat flakes which are just as tasty and perfect for this recipe.
Here is a breakfast I make often and I really love! A light porridge, vegan and gluten-free, made even more delicious with cooked apple and cinnamon that sweeten it and make it perfect for the first chilly autumn mornings.
On my blog you’ll also find other ways to prepare porridge:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop, Microwave
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
- 1/3 cup buckwheat flakes
- 1/2 cup water
- 1/2 cup soy milk (unsweetened)
- 1 pinch salt
- 1 apple
- 1 tbsp agave syrup (1 tablespoon)
- 1 tbsp dried cranberries (or raisins)
- to taste ground cinnamon
- Points per serving = 5 WW points
Tools
- Saucepan
- Plate
- Wooden spoon
- Microwave
Steps
As always, make sure to prepare the ingredients ahead of time, weighing them carefully.
The night before, put the buckwheat flakes in cold water and let them soak overnight: this will greatly speed up the cooking in the morning.
Then in the morning, before starting, soak the raisins or dried cranberries in a little warm water so they soften.
In the morning the buckwheat flakes will have absorbed most of the water: pour them into a saucepan together with the remaining water and add a pinch of salt.
Cook over medium heat, stirring for a minute, just long enough for the water to evaporate.
Then add the almond milk and cook for another 2-3 minutes.
When the porridge becomes smooth and creamy, turn off the heat.
While the porridge is cooking prepare the apple: peel and chop it into pieces on a plate, add half of the agave syrup, a little cinnamon and mix well.
Cook in the microwave for 2 minutes (I used 700W). Of course you can also soften them in a saucepan for a few minutes.
Pour the porridge into a plate without letting it cool: porridge is eaten hot!
At this point place the cooked apple pieces in the center of the porridge, add the well-drained raisins, drizzle the rest of the agave syrup and sprinkle with cinnamon… to taste! And here’s a delicious light vegan and gluten-free porridge that has nothing to envy from the classic porridge, really!
I’ll tell the truth: I tried the buckwheat flakes in the morning just soaked in water and thought “well, they’re not that tasty”. But then with the other ingredients and obviously after cooking they became really delicious, very creamy!
Of course you can substitute both the buckwheat flakes and the almond milk with other equivalent ingredients if you don’t have vegan dietary needs or gluten intolerance.
I hope you enjoy the recipe, leave me a comment to let me know!
Enjoy!
by Giovanna Buono
