The porridge turned out really well. My 2 year old liked it a lot, I think that she liked that the ‘grains’ were easier to pick up than rice, since they’re a little bigger. The only thing that was a little weird, was that it retained it’s green color a little when cooked. It tasted really good, and it kept it’s form so it wasn’t ‘mushy’ like oatmeal. Absolutely worth trying again. We had it cooked in just water with some butter and a tad of maple syrup on top.
To make it I soaked 1/2 cup buckwheat and 1 cup water + 2ish tablespoons yogurt overnight. In the morning I turned the burner on ‘medium’ and cooked, covered, for about 20 minutes.
Other posts of interest:
Maple Syrup Research (We use Grade B and it’s really good!)
Free for this month!
20 Grain-Free treat recipes including Mouth-Watering Bacon Roses, Buttery Grain-Free Shortbread, Creamy Coconut Vanilla Custard, and MORE!