This coconut and buckwheat porridge with zesty strawberries will have you bouncing out of bed every morning. Even on weekends… It’s that good!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
1 cup coconut milk, plus extra to serve
1 cup water
1 tsp vanilla essence
Pinch salt
½ cup buckwheat, toasted and ground
2 tbsp honey
1 cup strawberries, sliced
1 orange, zest and juice
2 tbsp sugar

METHOD
1. Bring the coconut milk, water, vanilla and salt to a gentle simmer.
2. While stirring, add the buckwheat and honey. Turn the heat down, cover the pot and cook for 10 minutes, until the porridge is soft and creamy.
3. Mix the strawberries, orange zest and juice, and sugar. Leave for 5 minutes.
4. Serve the porridge topped with zesty strawberries and extra coconut milk.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

The post Coconut and buckwheat porridge with zesty strawberries appeared first on MyKitchen.

We love a dessert that’s made so fresh and naturally, it could be your breakfast! And our buckwheat and blueberry crumble is exactly that.

SERVES 6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the filling
1 kg blueberries
2 green apples, peeled and cored
1 tbsp lemon juice
1 tbsp cornflour
1 tsp cinnamon
1 tsp vanilla essence
½ tsp cardamom
For the blueberry crumble
½ cup buckwheat flour
⅔  cup walnuts, chopped
¼ cup desiccated coconut
¼ cup oats
4 tbsp raisins
1 tsp cinnamon
Pinch salt
2 tsp brown sugar
2 tbsp honey
¼ cup butter
1 cup buckwheat flakes

METHOD
For the filling
1. Preheat oven to 180°C.
2. Bring all the ingredients to a simmer over medium heat. Cook for 20 minutes, until thickened.
3. Pour into an oven dish and set aside.
For the blueberry crumble
1. Mix all of the dry ingredients together, except the flakes.
2. Whisk the honey and butter together and mix it into the dry ingredients. The mixture should be slightly moist.
3. Sprinkle the crumble in an even layer on top of the filling. Top with the buckwheat flakes.
4. Bake for 25 minutes, until the crumble begins to brown and you see the blueberries.
5. Serve with extra blueberries and fresh cream.

Recipe & styling: Chiara Turillil
Photography: Gareth van Nelson // HMimages.co.za

Did someone say brunch? These miniature fruit phyllo pastries are a must for your breakfast spread!

The post Buckwheat and blueberry crumble appeared first on MyKitchen.

Buckwheat is not as common as other grains, but it’s loaded with nutrients! Go for a healthy morning meal with these buckwheat breakfast muffins.

MAKES 12 // COOKING TIME 45 min

INGREDIENTS
½ cup oats
1½ cups buckwheat flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
⅔  cup yoghurt
⅓  cup vegetable oil
2 bananas, mashed
4 tbsp honey
3 eggs, beaten
½ cup blueberries
¼ cup almond flakes

METHOD
1. Preheat oven to 180°C. Grease and line a 12-hole muffin tray.
2. Pulse the oats in a food processor until they resemble a coarse flour.
3. Mix with the remaining dry ingredients.
4. In a separate bowl, mix the yoghurt, oil, bananas, honey and eggs. Fold into the dry ingredients until just combined. Gently fold in the blueberries.
5. Spoon the batter evenly into the prepared tray and top each with a sprinkling of almond flakes.
6. Bake for 20–25 minutes, until cooked through.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Buckwheat your new favourite grain? Try these spiced speculaas buckwheat cookies.

The post Healthy buckwheat breakfast muffins for the family appeared first on MyKitchen.

The festive season is all about using a variety of spices and flavours to make warm and sweet treats, like these spiced speculaas buckwheat cookies. Speculaas is a spiced short-crust biscuit, and this version is super healthy and delicious!

MAKES 16 // COOKING TIME 50 min

INGREDIENTS
For the spice
1 tbsp cinnamon
1 tsp cardamom
½ tsp cloves
¾ tsp white pepper
¾ tsp ginger
¼ tsp nutmeg
For the buckwheat cookies
½ cup butter, at room temperature
¾ cup brown sugar
1 tbsp milk
½ tsp bicarb
¾ cup wholewheat flour
¼ cup buckwheat flour
Pinch salt

METHOD
For the spice
1. Mix the spices together and lightly toast in a dry pan for 30 seconds. Allow to cool.
For the buckwheat cookies
1. Preheat oven to 175°C and line a baking tray.
2. In a bowl, cream the butter and sugar until fluffy. Add the milk and mix until combined.
3. Add the dry ingredients, including the toasted spices, and mix until combined.
4. Roll dough into a ball and wrap it in cling film. Allow to rest in fridge for 30 minutes.
5. After resting, roll the cookie dough out on floured surface to a 1 cm thickness. Using a 6 cm round cookie cutter, cut dough into cookie shapes.
6. Transfer the cookies to tray, leaving a 5 cm space between each. Sprinkle a little brown sugar on top of each cookie. Bake for 15 minutes until well browned on the edges.
7. Transfer on to a rack and allow to cool before serving.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Buckwheat is a super versatile grain that you can use to substitute white flour. Why not make these buckwheat blini with herbed cream cheese, avo and vine tomatoes for your next party platter?

The post Spiced speculaas buckwheat cookies appeared first on MyKitchen.

These buckwheat crêpes with stone-fruit syrup are a healthy summery breakfast option if you’re looking for a gluten-free alternative.

SERVES 2 // COOKING TIME 35 min

INGREDIENTS
For the crêpes
1 cup milk
¾ cup buckwheat flour
¼ cup lukewarm water
1 egg
¼ tsp baking soda
Pinch salt
Olive oil, for frying
For the syrup
2 plums, pips removed
2 peaches, pips removed
2 tbsp brown sugar
1 tsp olive oil
¼ cup boiling water
1 tsp vanilla essence
3 tbsp chopped almonds, toasted

METHOD
1. Blend all crêpe ingredients together until smooth. Pour into a jug. Chill in the fridge for 10 minutes.
2. Heat a non-stick pan over medium heat and brush with oil. Ladle in ¼ cup batter and swirl to coat the base. Allow edges to brown, then flip and cook for 20 seconds.
3. For the syrup, toss the fruit with the sugar. Heat oil in a pan and add fruit, placing cut-side down. Brown for 3 minutes, then turn over.
4. Pour in the water and vanilla. Boil for 10 minutes, until it becomes syrupy.
5. Serve the crêpes with fruit, a drizzle of syrup and a sprinkle of toasted almonds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za

The post Buckwheat crêpes with stone-fruit syrup appeared first on MyKitchen.

Start your day with healthy grains and ingredients to give you the boost you need! This whipped buckwheat porridge with raspberries and almonds is a must for weekday brekkie.

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
For the porridge
1½ cups water
½ cup coconut milk, plus extra to serve
1 tsp vanilla essence
Pinch salt
½ cup toasted and ground buckwheat
To serve
¼ cup frozen raspberries
2 tbsp toasted and chopped almonds
3 tbsp honey

METHOD
For the porridge
1. Bring the water, coconut milk, vanilla essence and salt to a gentle simmer in a pot.
2. While stirring, add the ground buckwheat, then turn down the heat to low. Cover the pot and cook for 10 minutes, until porridge is soft and creamy.
3. Use a hand blender to blend the porridge for about 2 minutes, until smooth. Pour into a bowl.
To serve
1. Break up the frozen raspberries and scatter them over the porridge. Scatter the almonds.
2. Drizzle honey over the porridge and add extra coconut milk.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Whipped buckwheat porridge with raspberries and almonds appeared first on MyKitchen.