Earlier this year some of my lovely friends moved into a beautiful house in Brooklyn, overlooking the Hawksbury River. Personally, I think this is the best decision they have ever made, because I now get to spend time in this amazing house every time I visit them. Their tiny town is quiet and tranquil with an amazing (almost) private beach just a short stroll over the hill from their place, the front door of their house is equipped with a stained glass rainbow yin yang sign and in the mornings their living room is drenched with sunlight.
The last time I visited them was about a month ago. I went for an overnight stay, spent the evening drinking Shiraz, listening to tunes, chatting about life and cooking a delicious vegan feast together. The next morning I woke up early I practiced yoga in the garden with Luke for an hour and was greeted by Laura shortly afterwards with a comforting bowl of delicious buckwheat porridge, a gluten free staple of hers.
If it wasn’t for the title of this post, you’d probably be wondering where on earth this whimsical story was going, right? Well, just I had to ask Laura for her yummy recipe so that I could share it with you guys. I played with it a bit, but the core ingredients originated from this delightful morning in Brooklyn. It’s the perfect breakfast for those who are sensitive to all things gluten and/or cant find gluten free oats. It truly is incredible and I’ve made it at least once a week since. I prefer it to regular porridge!
- 1 cup buckwheat (soaked overnight)
- ½ cup water
- 1 can (270ml) organic coconut milk
- 1 tsp cinnamon
- 1 Tbs Loving Earth coconut sugar
- 1 tsp Loving Earth mesquite powder
- 1 tsp Loving Earth maca powder
* water if needed
*psylium husk if needed
- Sunflower seeds
- Chia seeds
- Chopped banana
- Chopped organic pear
1. Soak the buckwheat in water overnight, then rinse well and place in a saucepan on medium heat with the water.
2. Cook the buckwheat in the water until absorbed, then add half of the coconut milk and continue to let it cook, gradually adding more coconut milk until the buckwheat feels cooked.
*This usually takes 10-15 minutes in total, test the buckwheat to see if they are at your desired texture.
*If the porridge seems too runny, add a teaspoon of psylium husk (at a time) to thicken it up.
*If it’s too dry, gradually add water until it’s at your desired consistency.
3. Add the cinnamon, coconut sugar, mequite and maca and stir until combined. 4. Serve with toppings, and enjoy!
* Best eaten fresh, but can be kept in the fridge for 2-3 days and reheated.
Laura is an incredible artist, I highly recommend you visit her website and have a browse. Some people are born ridiculously talented, and I am so lucky and proud to have people like this in my life! www.laurataylor.com.au