MyKitchen - Issue 36 - October 2017

quick & easy

Buckwheat-coconut

porridge with zesty

strawberries

ServeS 2

INGREDIENTS

1 cup coconut milk

+ extra to serve

1 cup water

1 tsp vanilla essence

Pinch salt

½ cup buckwheat, toasted

and ground

2 tbsp honey

1 cup strawberries, sliced

1 orange, zest and juice

2 tbsp sugar

METHOD

1. Bring the coconut milk,
   water, vanilla and salt to
   a gentle simmer.


2. While stirring, add the
   buckwheat and honey. Turn
   the heat down, cover the pot
   and cook for 10 minutes, until
   the porridge is soft and creamy.


3. Mix the strawberries, orange
   zest and juice, and sugar.
   Leave for 5 minutes.


4. Serve the porridge topped
   with zesty strawberries and
   extra coconut milk.

Meal dash

Summer-fresh strawberries are finally back in season, which

means it’s time to eat them for breakfast, lunch and dinner!

bREakfaST

make it in

15 MIN

Dash.indd 26 2017/08/24 3:47 PM