It is officially autumn! I am surrounded by red, orange and purple leaves; My flowers are faded and have formed seeds. There is a crazy amount of pumpkin in the shops ready for Halloween. This is a perfect time for this pumpkin spice buckwheat porridge.
Ok! So, Starbucks made pumpkin spice popular, but I want you to know that there is more to the pumpkin spice flavour than the cloyingly sweet Starbucks PSL. Pumpkin spice combines the sweetness of pumpkin with warm and aromatic spices for an amazing flavour. This buckwheat porridge with pumpkin spice embodies a “hug in a bowl” which is great as the days get colder.
Buckwheat pumpkin spice porridge is easy to prepare and ready in 30 mins; which makes it great for a quick breakfast. The key is to plan ahead; you need to have pumpkin puree in the fridge or freezer. It also helps to soak the buckwheat overnight or for at least six hours, which makes it more digestible; and also reduces the cooking time.
What Is Buckwheat?
Buckwheat belongs to a group of plants called pseudocereals, which are seeds consumed in the same way as cereal grain. It does not contain wheat and is not related to wheat, which makes it gluten free. It is typically used as an alternative to rice and other grains in recipes.
Is Buckwheat good for you?
Buckwheat is not only gluten free; it is also rich in essential nutrients and fibres. It has a higher protein content than most grains. It is rich in essential amino acids like lysine which helps the body to absorb calcium and maintain bones.
Buckwheat is rich in dietary fibres which helps with the movement of food through the digestive tract. It is also a good source of complex carbohydrates which helps to keep blood sugar levels stable for longer after a meal.
It contains antioxidants like polyphenols, tannins and catechins which prevent cell damage and lower the risk of cancers.
How to Make Pumpkin Spice Buckwheat Porridge
I recommend that you stock your cupboard with wide array of spices and herbs, so it becomes easy to make spice mixes. It is more economical as well. You can use one spice for a variety of spice mixes or meals as against buying already prepared spice mix; which is limited in use and ends up in the back of your cupboard.
The first step to this recipe is preparing pumpkin puree, which you can use immediately or keep in the fridge freezer. You can add it to other recipes so it will definitely not go to waste. I prefer to cook the pumpkin in the oven which helps to intensify the flavours, but you can boil it on the hob if it is more convenient.
Pumpkin Puree Recipe
- Preheat oven to 1800C
- Wash and cut open 1 small pumpkin or ½ of a big one.
- Remove the seeds and the stringy bits with a spoon
- Peel and cut the pumpkin into smaller pieces
- Pour in a baking pan and drizzle some oil over
- Place in the oven until the flesh is soft. This should take around 30 mins, but could be longer depending on the pumpkin used
- Remove from the oven and allow to cool for a bit, then mash with a fork or blend in a food processor.
Pumpkin Spice Mix Recipe
- Cinnamon – 1tsp
- Allspice – ½ teaspoon
- Ginger – ½ teaspoon
- Nutmeg – ½ teaspoon
- Cloves – ¼ teaspoon
Combine all of the spices and store in an air tight jar.
Pumpkin Spice Buckwheat Porridge
- 1 cup Buckwheat
- 1 teaspoon pumpkin spice mix
- 2 cups Milk
- ½ cup Pumpkin puree
- Honey a drizzle
- Soak the buckwheat in a bowl of water. A proportion of 3:1 is good, so 3 cups of water to one cup of buckwheat.
- Soak overnight or for at least 6 hours.
- Add the pumpkin spice mix to milk in a saucepan and bring to boil.
- Pour in the buckwheat and allow to simmer.
- Reduce the heat and allow the buckwheat to cook. This should take no more than 10 mins
- Add the pumpkin puree and mix thoroughly
- Leave for another 2 mins, then remove from heat.
- Serve and drizzle with honey.