Overnight buckwheat porridge with chia berry sauce

Delicious gluten free porridge, that I actually like more than normal porridge. Soaking overnight with the yoghurt helps to break down the phytic acid from the seeds and aids digestion, as well as making the mix creamier.

Ingredients:

• 1 cup raw buckwheat grouts 

• ⅓ cup whole linseeds

• ⅓ cup chia seeds

• 1 tbsp ground linseeds*

• 1 tbsp ground pumpkin seeds *

• Approx 2-3 heaped tbsp pot set unflavoured Greek or natural yoghurt 

• 2.5 cups filtered water 

• Pinch of cinnamon or to taste

Method:

Place all ingredients into a big bowl or glass Tupperware and stir to combine, then leave overnight. 

In the morning, place the mixture into a saucepan and cook gently, stirring every now and then to stop it sticking to the bottom for around 10-15 minutes, or until the buckwheat is soft. 

Serve with chia berry sauce, nut butter and a dash of full fat cream. 

*I normally grind equal parts pumpkin seeds and linseeds in a processor, then store the ground up seeds in the fridge to use for this recipe, bliss balls, smoothies. I even sprinkle it on my dog's dinner :) if just taking from a jar, use 2 tbsp of the mix. 

This mixture serves roughly 6 people.