This healthy version of porridge makes a delicious change from the usual oats as a breakfast, dessert or snack.

A breakfast that’s low in fat, gluten free and packed full of health benefits.

Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes. Buckwheat is a good source of protein, fibre, and energy.

Blueberries are amazing; full of antioxidants, good for regulating blood sugar levels and even aid heart and brain health. Superfood? Without a doubt!

Serves 2

50g Buckwheat

250ml semi – skimmed milk, but any milk will work

2tsp poppy seeds

125g blueberries

1 small orange, zested and juiced

1tsp ground cinnamon

Method

Tip the buckwheat into a bowl

Pour in 250ml cold water, then cover and leave to soak for at least 4 hours, or preferably overnight.

Drain the buckwheat and pulse a few times with the milk in a food processor to create a semi – smooth texture.

Pour into a saucepan along with the poppy seeds and cook over a low heat for 7 – 10 minutes, whisking continuously until creamy and thick.

Put the blueberries in a small saucepan along with the orange zest, juice and cinnamon.

Bring to a simmer over a medium heat and cook gently for 5 minutes until the blueberries pop and become saucy.

Spoon the porridge into two bowls and top with the blueberry compote.