Gluten-free savoury porridge
Gluten-free savoury porridge
Cooking time
30
minutesThis, our first gluten-free savoury porridge recipe, is made with buckwheat groats. Make a more delicious snack or lunch with buckwheat!
Ingredients
- Puuro
1,5 sprouted buckwheat from Virtasalmi's Gluten-Free Buckwheat Rice Cereals
4 dl pea milk (e.g. Sproud)
a pinch of salt
0,5 tbsp Virtasalmi Cereal Product Gluten Free Flaxseed
- Accessed on
0,5 avocado
1-2 tbsp smoked salmon / cashew cheese for vegans (e.g. Ilo)
1 tbsp Hummus
1 tbsp sprouts/bibb lettuce
Preparation
- Germination of buckwheat
- Soak the buckwheat groats for 10 minutes in four times as much water as the groats. This short soaking time ensures that the grains do not soak too softly and lose their germination capacity.
- After soaking, rinse the semolina with water in a colander and transfer it to a germination container. A glass jar with a lid can be used as a starter container. During the sprouting process, the lid of the jar is kept open and a gauze/cloth is placed over the lid, which can be secured tightly, e.g. with a clothes peg.
- Move the container to a dark place at room temperature, e.g. a cupboard.
- Germination takes about 24 hours, during which time it is a good idea to stir the grains a couple of times to prevent the moisture from condensing too much.
- After 24 hours, the buckwheat kernels should show small "tails" and germination is complete. Rinse the buckwheat before using it. The sprouted buckwheat will keep in a glass jar in the fridge for a few days.
- Puuro
- Put the pea milk, sprouted buckwheat, flaxseed and salt in a saucepan. Stir together. Bring the porridge to the boil and then simmer over a low heat for 30 minutes. When the porridge is cooked, check the taste and pour the finished porridge into a porridge bowl.
- Garnish the gluten-free savoury porridge with hummus, smoked salmon/cashew cheese, avocado slices and sprouts/loop salad.
- Enjoy now!
Laura Poutanen | Porridge Plate
Gluten Free Sorghum Flour Mix, 3kg 