Sarah Britton: Raspberry Ripple Buckwheat Porridge

She has 281k Instagram followers, a revered foodie blog and a cook book out: My New Roots. Here, Sarah Britton shares her quick, delicious Raspberry Ripple Buckwheat Porridge recipe…

Her first cook book was published last year – full of vegan, gluten-free and raw (but delicious) recipes. This morning, Sarah Britton shares her sumptuous, filling and super healthy porridge recipe with us.

Words: Sarah Britton

“This porridge was actually inspired by my mother, eternal lover of raspberry ripple ice cream. As a kid, I could never understand how you could waste an entire trip to the ice cream shop on fruit. I mean, really. But I get it now, and raspberry swirling through a blushing pink, creamy, vanilla porridge seems almost too good to be true for breakfast.

If you have never eaten soaked, blended buckwheat before, be prepared for a pleasant surprise. Its mildly nutty, and slightly sweet flavour make it a perfect breakfast food during the warmer months. Plus, it is the easiest thing to whip up, taking less than five minutes from start to finish.

The texture is up to you: if you like a chunky porridge, blend it just a little, or if you like it smooth, let your machine run for 30 seconds or so until it is beautifully silky. Even though you can use milk in this recipe, you will certainly achieve a creamy consistency with water alone. That is the magic of buckwheat!

The raspberry is the shining star of this breakfast, giving the porridge a beautiful colour and juicy tartness. If raspberries aren’t in season where you are, use whatever berries or fruit you have. I added a little lemon juice for brightness and cardamom for a richer spiced flavour. This is optional, but really delicious.

The frozen banana ups the creaminess, sweetness, and makes the porridge cold, which I really dig, but you could replace it with dates, honey or maple syrup too. The bee pollen is not essential to the recipe, but a wonderful way to boost the nutritional content of this dish even more. If it’s your first time using bee pollen, start small and work your way up. The amount given here is for those just starting out.”

Raspberry Ripple Buckwheat Porridge
Serves 3-4

1 cup buckwheat groats, soaked overnight
1 Tbsp. acidic medium, such as lemon juice or apple cider vinegar
3 Tbsp. hemp seeds
½ cup / 125ml milk of your choice or water
1 frozen banana
1 Tbsp. bee pollen (optional), plus more for garnish
juice of ½ lemon
½ tsp. ground cardamom
1 vanilla bean, seeds scraped

Raspberry Ripple
3 cups 275g raspberries (fresh or frozen, organic if possible)
1 Tbsp. maple syrup

1. Cover buckwheat with warm water and one tablespoon of the acidic medium of your choice. Let sit overnight. The next morning, drain and rinse very well.
2. In a blender, food processor, or high-speed blender (this works the best) blend the raspberries and maple syrup until they are liquid. Spoon out about 3-4 tablespoons worth of puree and set aside.
3. Without removing the remaining raspberry puree or cleaning the machine, add in the drained and rinsed buckwheat groats, and all other ingredients. Blend on highest setting until desired consistency is reached (I like mine rather smooth, but some may like a little tooth to it). Season and sweeten to taste.
4. To assemble, spoon some of the buckwheat porridge into a bowl and swirl with about a tablespoon of the raspberry puree per portion, and sprinkle with bee pollen. To make a fancy presentation, use a glass, such as a tumbler.

Layer the porridge and raspberry puree, then drag a spoon up the side of the glass, swirling the two shades of pink together. Garnish with bee pollen and a raspberry. Store leftovers in the fridge for up to two days.

My New Roots blog
Sarah Britton on Instagram