Buckwheat porridge with blueberries & chia seeds
- #ig-bas
- #sans-gluten
- #microbiote
A gentle and satisfying breakfast, without a blood sugar spike. Whole buckwheat releases sugars slowly: perfect for starting the day well, even while on GLP-1 treatment.
Ingredients
- 60 g hulled buckwheat (kasha, untoasted)
- 250 ml unsweetened almond milk
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- A handful of fresh or frozen blueberries
- 1 tablespoon almond butter
- A few walnuts or pecans for garnishing
Preparation
Step 1 — Optional but recommended: The night before, soak the buckwheat for 6–8 hours in cold water, then rinse thoroughly. This improves its digestibility and texture.
Step 2 — In a small pot, pour the almond milk and buckwheat. Heat over medium heat, stirring regularly, for 8–10 minutes until almost all liquid is absorbed and the mixture is creamy. Add the cinnamon.
Step 3 — Off the heat, incorporate the chia seeds. Let rest for 2 minutes so they swell slightly.
Step 4 — Pour into a bowl, top with blueberries, a spoonful of almond butter, and some crushed walnuts. Serve immediately.