One of the first recipes of my blog was the porridge, following the classic English version that I often ate when living in London. In fact, I learned to make it there, as it’s prepared in families, no chef’s recipe, just practical and quick! And now I propose it to you in a vegan version.
I am often asked how to make porridge for those who are gluten intolerant. Sure, there are oats certified for celiacs, but we can also use buckwheat flakes which are equally good and perfect for this recipe.
And here is a breakfast that I often make and really love! A light porridge, vegan and gluten-free, made even more delicious with cooked apple and cinnamon that sweetens it and makes it perfect for the early autumn chills.
On my blog, you’ll also find other ways to prepare porridge:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop, Microwave
- Cuisine: Healthy
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 1/4 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 Oven
Steps
Remember, as always, to prepare the ingredients first by weighing them accurately.
The night before, place the buckwheat flakes in cold water and soak overnight: this will significantly speed up the cooking process in the morning.
Then in the morning, before starting the preparation, soak the raisins or dried cranberries in a little warm water to soften them.
By morning, the buckwheat flakes will have absorbed almost all the water: pour them into a saucepan along with the remaining water and add a pinch of salt.
Cook over moderate heat, stirring for a minute, just enough time 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 small pieces on a plate, add half of the agave syrup, a bit of cinnamon, and mix well.
Cook in the microwave for 2 minutes (I used 700 power). Of course, you can also soften it in a saucepan for a few minutes.
Pour the porridge onto a plate without letting it cool: porridge is eaten hot!
At this point, pour the cooked apple pieces in the center of the porridge, add the well-drained raisins, drizzle the remaining agave syrup and sprinkle with cinnamon… to taste! And here is a delicious vegan gluten-free light porridge that has nothing to envy from the classic porridge, truly!
I will tell the truth: I tried the buckwheat flakes in the morning, just soaked in water, and thought “well, they’re not so good”. But then with the other ingredients and of course after cooking, they became very delicious, truly creamy!
Of course, you can replace both buckwheat flakes and almond milk with other equivalent ingredients if you don’t have vegan diet requirements or gluten intolerance.
I hope you enjoy the recipe, leave me a comment to let me know!
Enjoy!
by Giovanna Buono
