Swedish Breakfast

If you are following me fow awhile you know how fond we are of porridge. Oat is the quickest and most common porridge grain but today I'm sharing the recipe for another favorite – a simple and warming buckwheat and cardamom porridge topped with Swedish blueberries, nut butter and foamy oat milk. Buckwheat groats take a little longer to cook than oats but they provide a uniquely chewy and soft texture. We cook them with dried prunes or dates for a little sweetness and the trick for the best texture is to cook it until all water is absorbed. If you haven’t tried buckwheat porridge before, consider this your wake-up call!

Ingredients:

• 1 cup / 200 g whole buckwheat groats
• 2 cups / 500 ml water
• 1 pinch sea salt
• ¼ tsp ground ginger
• ¼ tsp cardamom seeds (or ground)
• 3 dried prunes, stones removed and chopped

• wild blueberries (thawed frozen works well)
• nut butter
• Oat milk, foamed
• hazelnuts, chopped
• hemp seeds