Roasted Pear Buckwheat Porridge

Discover the magic of buckwheat for breakfast with this delightful Roasted Pear Buckwheat Porridge. The nutty flavor and gluten-free potential of buckwheat, combined with the sweetness of roasted pears, will convert you into a breakfast enthusiast. To enhance the pear’s natural goodness, the cubes are roasted with ginger and maple syrup, creating a delicious and visually appealing topping. If pears aren’t your favorite, fear not, as you can easily substitute them with apples. So, let this recipe open your eyes to the wonders of buckwheat and elevate your breakfast experience with its luscious flavors and creamy texture.

YIELD: This recipe yields 2 servings

INGREDIENTS:

• 1/2 cup (90 g) dry buckwheat groats
• 1 cup (235 ml) filtered water
• 1 1/2 tablespoons (23 ml) fresh lemon juice, divided
• Nonstick cooking spray or oil spray
• 2 teaspoons (4 g) packed grated peeled fresh ginger
• 1 tablespoon (20 g) pure maple syrup or agave nectar, plus extra for serving
• 2 firm Bartlett pears (about 12 ounces, or 340 g), cored, cut into 1/2-inch (1.3 cm) cubes
• 1/4 cup plus 2 tablespoons (90 ml) unsweetened plain almond milk
• 2 tablespoons (32 g) natural toasted hazelnut butter, cashew butter, or almond butter
• 2 teaspoons (10 ml) pure vanilla extract
• 1/4 teaspoon ground cinnamon

INSTRUCTIONS:

1. In a medium glass measuring cup, combine the buckwheat groats with the water and 1 1/2 teaspoons of lemon juice. Cover and let it soak for 8 hours at room temperature.
2. Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a 9-inch (23 cm) baking pan with cooking spray.
3. In a medium bowl, mix the remaining 1 tablespoon of lemon juice, grated ginger, and maple syrup. Add the cubes of pear and gently toss to coat them in the mixture. Spread the pear cubes in an even layer on the prepared baking pan.
4. Roast the pears in the preheated oven until they become tender and slightly golden. Turn the pears once halfway through the roasting time, which takes about 20 to 25 minutes. Set the roasted pears aside and let them cool. (This step can be done the night before, and you can store the roasted pears in an airtight container in the refrigerator if preparing in advance.)
5. Drain the soaking water from the buckwheat groats and rinse them thoroughly. Transfer the soaked groats to a food processor or blender.
6. Add the roasted pear cubes, unsweetened almond milk, hazelnut butter (or cashew butter or almond butter), pure vanilla extract, and ground cinnamon to the food processor or blender with the buckwheat groats.
7. Process the mixture until it becomes mostly smooth, creating a creamy porridge.
8. Serve the Roasted Pear Buckwheat Porridge immediately with a drizzle of maple syrup if desired, or store it in an airtight container in the refrigerator until chilled or for up to 2 days. You can gently reheat the porridge if you prefer to enjoy it warm for breakfast.

This recipe of luscious Roasted Pear Buckwheat Porridge is perfect for a delightful and wholesome breakfast for you and a loved one. Embrace the versatility of this recipe by swapping pears for apples, and let the nutty goodness of buckwheat brighten your mornings.