Madeleine Shaw shares with us her buckwheat porridge recipe, perfect way to feel fuller for longer! Buckwheat oats are a great gluten-free alternative for those who find oats difficult to digest.
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RECIPE
INGREDIENTS:
100G OF BUCKWHEAT OATS
100G OF CASHEWS
2 PEARS
ZEST OF 1 TANGERINE AND JUICE
1 TSP OF CINNAMON
2 TBSP OF TOASTED FLAKED ALMONDS
50G OF BLUEBERRY’S
METHOD
SOAK THE BUCKWHEAT AND CASHEWS IN WATER OVER NIGHT (MINIMUM 6 HOURS).
DRAIN THE WATER AND BLEND WITH 1.5 PEARS, THE ZEST AND JUICE OF THE TANGERINE AND A TSP OF CINNAMON.
TOP WITH THE FLAKED ALMONDS AND BLUEBERRIES.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Kenwood & Lakeland.co.uk for providing us with kitchenware.
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