Creamy Buckwheat Porridge with Cinnamon Baked Fruits and Gingered Raspberry Compote

The autumn has officially arrived and mornings have gotten chilly. As leaves are falling from the trees I tend to switch my summer smoothies to porridges and the fresh salads to different kind of stews, soups and curries. Anyone else doing the same?

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Being a lot like a morning person, I love waking up early and enjoying my breakfast as slow as possible. The school and work-life being back on full swing is bringing a little of challenge to that and the luxury of slow mornings is placed mainly in the weekends. Only meaning you have to make the most of it then! 😉

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Imagine waking up with the sun to a slow Sunday morning and enjoying a delicious breakfast bowl full of seasonal flavors and juicy fruits. This morning setting is super easy to make, requiring just a little effort with a heavenly outcome. Cinnamon baked apples and nectarines served over a bowl of creamy buckwheat porridge and topped with some immune-boosting gingered raspberry compote – your Sunday hasn’t ever started better!

Makes 2 servings. If more eaters double or triple the batch.

Cinnamon baked Apple and Nectarine Wedges

2 apples
2 nectarines (or peaches)
1 tbsp coconut oil
1 tsp coconut sugar
1 tsp ground cinnamon
½ tsp cardamom

  1. Preheat the oven to 200°C and grease your baking dish with a bit coconut oil.
  2. Cut the apples and nectarines to wedges.
  3. Place the fruits to a large bowl, toss in the sugar and spices and mix well.
  4. Transfer the fruits to a baking dish and bake for about 30-35 minutes or until softened.

While your fruits are baking, you can start making the other components.

Gingered Raspberry Compote

2 ½ cups raspberries (fresh or frozen)
1 tbsp coconut sugar
½ – 1 tbsp fresh ginger (minced)
pinch of vanilla

Place all the ingredients to pot and bring to boil. Let simmer for about 5-10 minutes and allow lightly cool before serving.

If you wish to get a thicker jam-like consistency, add one tablespoon of chia seeds in the mixture after cooking and let sit for 10-15 minutes. In case some leftover, this step allows you for example to spread the compote on a toast.

Dreamy-creamy Banana Buckwheat Porridge

2 + ½ cups unsweetened almond milk
1 cup buckwheat groats
pinch of salt

1 ripe banana

  1. Pour 2 cups of almond milk to pot and bring to boil.
  2. Rinse the buckwheat groats with cold water and transfer to pot. Add a pinch of salt and let cook for about 20-25 minutes, stirring regularly.
  3. When the porridge is about to be ready add the banana and the remaining ½ cup of almond milk. Stir and let sit for a couple minutes.
  4. Using a stick mixer blend the porridge into dreamy-creamy perfection. Serve with fruit wedges and raspberry compote, and a cup of coffee, tea or hot chocolate. Enjoy! 🙂

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Lots of love to your Sunday!

x Ella

@ellalunamaria

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4 thoughts on “Creamy Buckwheat Porridge with Cinnamon Baked Fruits and Gingered Raspberry Compote

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