Raw Buckwheat Porridge & Rosewater Rhubarb

Mains

By Emily Williamson

Over the summer months I start to miss porridge, this lead me to create a raw gluten free porridge alternative that can be enjoyed in the warmer weather. I’ve been noticing lots of Middle Eastern recipes have been really popular lately and in particular rosewater has been popping up so I wanted to create a recipe using this lovely aromatic flavour.

Ingredients
Method

¾ cup Plain Buckinis (buckwheat)
½ cup Cashews
2 small peaches or apricots
¼ tsp cardamom
2 tbsp Coconut Nectar
coconut yoghurt and bee pollen for serving
4 stalks of rhubarb, chopped into 5cm lengths
¼ cup rose water (very simple to make at home - check out our recipe!)
¾ cup water
3 cardamom pods

Step 1Soak Buckinis and cashews separately in water overnight.
Step 2In a medium saucepan over a medium heat, add the rhubarb, 1 tbsp coconut nectar, rose water and crushed cardamom pods. Poach for 3-5 minutes or until just tender. Remove carefully and keep aside. Continue to cook the leftover rosewater liquid until reduced by half.
Step 3Meanwhile, drain & thoroughly wash the cashews and buckwheat before adding to a blender. Blend for 1 minute until well combined. Then add the peaches/apricots, cardamom, 1 tbsp coconut nectar and reduced rosewater syrup (save a little for serving).
Step 4Divide the buckwheat whip into two bowls, top with rhubarb, coconut yoghurt and bee pollen.