CHAI-SPICED BUCKWHEAT AND CHIA SEED PORRIDGE
Recipe by Claire Aldous
Photography by Manja Wachsmuth
This is my staple winter breakfast and the delicious toppings make it even more enjoyable to wake up to. I love the texture the buckwheat grain gives the porridge and the fresh grated fruit adds a natural sweetness.
SERVES: 6–8
INGREDIENTS
1 cup buckwheat, rinsed
½ cup oats
2 tablespoons chia seeds
2 cups milk (cow’s, almond or soy)
2 cups water
1 each pear and apple, grated with skin on
1 teaspoon each ground ginger and cinnamon
½ teaspoon each ground nutmeg and cardamom
2 tablespoons nut butter
1 teaspoon vanilla extract
2 tablespoons honey
MIXED BERRY COMPOTE
500 grams mixed frozen berries
finely grated zest and juice 1 orange
⅓ cup caster sugar
2 teaspoons cornflour
1 tablespoon water
METHOD
Put the buckwheat and oats in a bowl and cover well with cold water. Put the chia seeds in a separate bowl and add 1 cup of the milk. Leave both bowls on the bench to soak overnight.
Drain the buckwheat and oats in a fine sieve then rinse well under cold water.
Place the chia seeds with the milk in a medium saucepan along with the remaining 1 cup milk, the buckwheat and oats, water, grated pear and apple, all the spices, nut butter, vanilla and honey. Cook over a low heat for about 30 minutes, stirring often until thick and creamy, adding more water or milk to keep it at a soft consistency. Serve in bowls topped with your choice of toppings.
COOK’S TIP: The porridge keeps well in the fridge for 5 days. Just heat each serving when needed, adding a little extra liquid if needed.
MIXED BERRY COMPOTE
Put the berries, orange zest and juice and the caster sugar in a saucepan and slowly bring to the boil. Mix the cornflour and water together in a bowl until smooth then stir into the berries. Simmer for a couple of minutes until the juices have thickened. Serve warm or at room temperature. MAKES ABOUT 2 CUPS
TOPPING SUGGESTIONS
Milk or cream or a non-dairy milk such as almond or soy; coconut yoghurt or regular yoghurt – plain or fruit; roasted figs with honey; fresh berries when in season; cinnamon-roasted pears or apples; poached rhubarb with raspberries; sliced banana and maple syrup; toasted nuts and seeds – almonds, macadamias, pecans, walnuts, hazelnuts, pistachios, sesame, sunflower and pumpkin seeds.