Breakfast Buckwheat Porridge | Madeleine Shaw | Wild Dish
- 8 years ago
Madeleine Shaw shares with us her buckwheat porridge recipe, perfect way to feel fuller for longer! Buckwheat oats are a great gluten-free alternative for those who find oats difficult to digest.
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RECIPE
INGREDIENTS:
100G OF BUCKWHEAT OATS
100G OF CASHEWS
2 PEARS
ZEST OF 1 TANGERINE AND JUICE
1 TSP OF CINNAMON
2 TBSP OF TOASTED FLAKED ALMONDS
50G OF BLUEBERRY’S
METHOD
SOAK THE BUCKWHEAT AND CASHEWS IN WATER OVER NIGHT (MINIMUM 6 HOURS).
DRAIN THE WATER AND BLEND WITH 1.5 PEARS, THE ZEST AND JUICE OF THE TANGERINE AND A TSP OF CINNAMON.
TOP WITH THE FLAKED ALMONDS AND BLUEBERRIES.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Kenwood & Lakeland.co.uk for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
100G OF BUCKWHEAT OATS
100G OF CASHEWS
2 PEARS
ZEST OF 1 TANGERINE AND JUICE
1 TSP OF CINNAMON
2 TBSP OF TOASTED FLAKED ALMONDS
50G OF BLUEBERRY’S
METHOD
SOAK THE BUCKWHEAT AND CASHEWS IN WATER OVER NIGHT (MINIMUM 6 HOURS).
DRAIN THE WATER AND BLEND WITH 1.5 PEARS, THE ZEST AND JUICE OF THE TANGERINE AND A TSP OF CINNAMON.
TOP WITH THE FLAKED ALMONDS AND BLUEBERRIES.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Kenwood & Lakeland.co.uk for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.