what i’m eating: kelly gibney
New Food Writers member Kelly Gibney is in the middle of writing a cookbook, which has thrown her usual seasonal habits into disarray. The most important meal of the day for me is definitely breakfast. I tend not to eat a proper meal again until late afternoon or early evening because I’m recipe testing and tasting all day.
This porridge has been a mainstay in our household for the past few winters. I love the earthy (and, I’ll admit, slightly grassy) flavour of buckwheat. Oats mellow it out perfectly. I soak both grains overnight to aid digestion and make the cooking process faster.
In the morning, I add coconut cream and finely chopped dates and simmer until soft and creamy. My partner, 4-year-old daughter and I all enjoy it. We love the process of customising it with our favourite toppings (my daughter and I) or quickly devouring before rushing out the door (my partner). Either way it suits us!
½ cup raw buckwheat groats
½ cup whole oats
2 cups water
1 cup coconut cream
6-8 dried dates finely chopped – depending on sweetness preferred
1 tsp good-quality vanilla essence
A pinch sea salt
Place the buckwheat and oats in large separate bowls and cover with cold water. Soak for 8-12 hours. Drain and rinse well using a sieve.
Place in a medium saucepan along with the other ingredients. Bring to the boil before reducing to a simmer and gently cooking for 25 minutes. Stir regularly as it can stick to the bottom of the pan. Add additional coconut cream or water if the pot becomes too dry.
Porridge is ready when the buckwheat is tender and the consistency is creamy.
Possible toppings: Fresh or frozen berries, bee pollen, almond butter, sliced banana, cacao nibs, coconut or rapadura sugar.