Start your day with healthy grains and ingredients to give you the boost you need! This whipped buckwheat porridge with raspberries and almonds is a must for weekday brekkie.

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
For the porridge
1½ cups water
½ cup coconut milk, plus extra to serve
1 tsp vanilla essence
Pinch salt
½ cup toasted and ground buckwheat
To serve
¼ cup frozen raspberries
2 tbsp toasted and chopped almonds
3 tbsp honey

METHOD
For the porridge
1. Bring the water, coconut milk, vanilla essence and salt to a gentle simmer in a pot.
2. While stirring, add the ground buckwheat, then turn down the heat to low. Cover the pot and cook for 10 minutes, until porridge is soft and creamy.
3. Use a hand blender to blend the porridge for about 2 minutes, until smooth. Pour into a bowl.
To serve
1. Break up the frozen raspberries and scatter them over the porridge. Scatter the almonds.
2. Drizzle honey over the porridge and add extra coconut milk.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za