This porridge is low FODMAP, gluten free, cane sugar free & dairy free.
- 1/2 cup of Buckwheat Groats- soaked overnight and rinsed well
- 1/2 cup of Almond Milk
- 2 tbsp of Rice Malt Syrup
- 1/2 tsp of Cinnamon
- Extra water if needed
- 1 tsp of Chia Seeds
- Sliced Almonds, extra Rice Malt Syrup and low Fodmap fruit of your choice to top
Add 1/2 cup of buckwheat groats into a bowl, and cover the groats with water to allow them to soak. Place the soaking buckwheat in the fridge overnight. The next day, rinse the buckwheat well, and place into a small saucepan alongside the almond milk, cinnamon, rice malt syrup and chia seeds. Heat this mixture over a medium heat until thickened (around 10 minutes). If the mixture is too thick, add water to get the consistency you prefer. Once creamy remove from the heat and transfer the porridge into a bowl. Drizzle extra rice malt syrup over the porridge and top with sliced almonds, and fruit.