Creamy buckwheat porridge

Fresh from my time off at Gwinganna health retreat in the Gold Coast hinterland, I discovered that buckwheat in small amounts doesn’t upset my tummy. This is great because it’s another food I can add into my diet for some variety, while I’ll remain mostly grain-free, I tend to include foods if they don’t create symptoms.

My retreat away at Gwinganna reinforced to me that reducing stress, taking time to eat and chewing properly are as important as nutrition; I had roughly a 50% reduction in gut symptoms while I was away!

This low-FODMAP recipe makes around three cups of porridge, I only consumed about one cup of cooked porridge and placed the remaining in the fridge. If you don’t have SIBO though, feel free to increase your portion size.

Buckwheat porridge

Ingredients:

  • 1 cup buckwheat
  • 3 cups boiling water
  • 1/4 tsp salt
  • 1/3 of a ripe banana mashed
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla
  • 1/2 cup of coconut milk
  • 6 walnuts chopped
  • 1 tsp sunflower seeds
  • 1 tsp almond butter

Method:

Place the water and salt in a saucepan, once it’s boiling pour in the buckwheat and stir, turn down the heat and cover for 10 minutes.

Then turn off the stove, give the buckwheat a stir, cover again and allow to stand for 5 minutes.

Add one cup of cooked buckwheat to a bowl (I placed the rest in the fridge for the next day). Add the coconut milk and stir until combined, then stir in the mashed banana, vanilla, cinnamon and sunflower seeds. Place the almond butter and walnuts on top and it’s ready to eat.

Would love to know how you go with this one, especially if you have SIBO.

Yours in health,

Meredith x

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