I’ve been using buckwheat for a little while now mainly cooking risottos with it. However I recently discovered that soaking and blending it (no cooking) creates a fabulous creamy dish.
Deliciously Ella and Oh She Glows have some lovely buckwheat porridge recipes so I’ve been inspired to experiment. This week I’ve also been pondering fennel. On Tuesday I had an energy bar that had fennel seeds in and I loved the slight aniseed hit that it gave. I’m not a great fan of strong aniseed but this was lovely.
So I’ve been thinking about how to incorporate this into a breakfast dish. Subtlety is the key and I think that raw blended buckwheat makes the perfect base for including more delicate flavours.
It’s quite a small amount compared to my usual bigger bowls of porridge, but it’s surprisingly filling and tastes wonderfully creamy. I did add some maple syrup to mine as I was craving sweetness today, but the dish works without this too.
Pear and Fennel Buck Bowl (serves one)
- 50g buckwheat – soaked overnight – it won’t work if they aren’t soaked.
- 1 pear
- 2 tbsp. natural yoghurt
- 2 tbsp. almond milk
- 1/2 teaspoon fennel seeds – grinded in a pestle and mortar
- 4-5 walnuts
Drain and rinse the buckwheat. In a blender or food processor blend the buckwheat, 1/2 the pear, the yoghurt and almond milk. Put into a bowl and stir through the ground fennel seeds, the rest of the pear diced up and the walnuts crumbled in. Decorate with some walnuts and a few extra whole fennel seeds if you fancy a bit more aniseed. Drizzle over some maple syrup if you fancy more sweetness.