Two years ago I was in the midst of the research for my All-day breakfast cookbook and I enjoyed a very remarkable breakfast at Scandinavian Embassy in Amsterdam. It was a lovely buckwheat porridge with a gorgeous purple berry color, served with tangy goat yogurt. Apparenetly, this was a very well known Scandinavian breakfast dish, because it was based on a family recipe of the owner and chef.
At that time, I had pretty much eaten nothing but breakfast for months and that this breakfast stood out, really means something. There was simply no space left in the book at that moment, but recently I suddenly reminded myself of this dish again. With some leftover soakd buckwheat in the fridge, this dish was made in no time and I immediately remembered why I was such a fan back then. The nutty, creamy buckwheat porridge gets a little bit of sweetness from the berries and they also make for that gorgeous color. The creamy goat yogurt adds a fresh accent and makes this a more filling and nutritious breakfast.
There are two versions of this recipe. By blending the berries while they’re still frozen, you get a delicious cold porridge that’s perfect for warmer mornings or as a snack. Those who prefer a warm breakfast; let the berries thaw first (or use fresh ones) and cook the porridge in a pan, before adding the cool yogurt.
This breakfast is very easily made, but you must remember to soak the buckwheat groats the night before. The next morning, all you do is rinse well and mixing will be a joy.
You can easily vary with the fruit, of course. Banana, mango or raspberries all work really well in this porridge. Mixing in a spoonful of creamy peanut butter or almond butter is another great idea. And those who aren’t a fan of goat yogurt, can easily use a nice creamy organic yogurt, a dollop of Greek yogurt or dairy free coconut yogurt. Whatever you like.
for 1 person
1/3 cup (50 g) raw buckwheat groats*
3 tbsp milk of choice
½ cup (100 g) blueberries, frozen or fresh (see text)
½ cup (125 ml) goat yogurt
extra: blender or stick blender
* not kasha
Place the buckwheat groats in a bowl, add water and leave to soak for at least a few hours but preferably overnight. The next morning, rinse the buckwheat really well to remove the slimy layer.
Blend the buckwheat with the milk and berries until you’ve got a creamy, purple porridge. Use frozen berries for a cold version. Add extra milk or water if the porridge is too thick.
Heat the porridge for a few minutes on low heat, if you’re going for a warm version, but make sure to stir well.
Pour the porridge into a bowl and add the yogurt. Swirl everything together with a spoon and serve right away.