Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty. When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not. It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw. this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.
Carrot Cake Buckwheat Breakfast Porridge
Preparation time: 5 minutes * this time can be less if carrot is grated.
Cooking time: 8 minutes
Total time: 13 minutes
Serves 1 – 2
1/2 cup uncooked buckwheat
1 cup water
1 cup grated carrot
1/4 teaspoon ground cinnamon (you can add a little more if you want)
1/4 teaspoon ground nutmeg
a pinch of ground cloves
1 Tablespoon desiccated coconut
1/4 teaspoon vanilla extract
For the topping: milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey
On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil. Then reduce to simmer until cooked. I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.
NB* If you want your porridge warmer, give it a boost in the microwave.