Buckwheat and Millet Porridge

It is always interesting to see which recipes are the most popular on a blog. Which receive the most hits, the most comments. I know that when I am looking through the round-up on some of my favourite recipe carnivals I am always drawn to the baked goods (sweet or savoury). Breads, muffins, cakes, loafs seem to me the ‘harder’ things to recreate gluten free and so seem more interesting.

However, when I really think about it the posts and recipes I most enjoy reading are the ones regarding foods the blogger loves to, and regularly, eats everyday. These are often simple recipes in the sense that they are not particularly challenging or requiring special ingredients, but, like a loved teddy bear losing patches of fur, these recipes hold a special kind of charm.

This recipe is one I enjoy almost every morning. My standby, easy breakfast. I sometimes vary the types and proportions of grains, the nuts and seeds, the spices, but I always get a comfortable and nourishing start to my day.

I hope you enjoy it.

Buckwheat and Millet Porridge

Serves 4

½ cup raw buckwheat

½ cup raw millet

1 tsp apple cider vinegar

1 cup dairy free milk (I use rice milk)

1 cup water

1/2 tsp nutmeg

Nuts, seeds, fruit and extra dairy free milk, to serve

Place buckwheat and millet in a glass bowl. Pour over enough water to generously cover the grains and add the apple cider vinegar. Leave to sit for 3 hours or overnight.

Tip the grains and water into a strainer and rinse well.

Place grains and, dairy free milk, water and nutmeg in a microwave proof bowl.

Microwave on high for 15 minutes uncovered.

Remove from microwave and stir with a fork. At this stage there may still be some liquid left over, this is ok. Cover and leave to sit for 5 minutes or until all liquid is adsorbed.

Place in bowl and top with your favourite combination of nuts, seeds and/or fruit and extra milk if you wish. 

What are some of your favourite everyday recipes?