Buckwheat Apple Porridge
Since healing my gut and regaining my health I will happily enjoy a bit of gluten here and there, whether that be some delicious sourdough bread or some spelt pancakes, but I still like to make my crumbles with buckwheat flour as the flavour is amazing and it behaves just like normal flour.
Buckwheat is also suitable for those with a grain allergy, as it’s actually a plant seed and therefore aptly called a “pseudo-cereal.” As with most seeds, its nutritional value surpasses that of grains. Buckwheat is a good source of magnesium, copper and fibre, magnesium and iron.
100g Buckwheat Flour
100g Porridge Oats
50-100g Butter (Keep adding bit by bit until you get the right crumbly texture)
1 tbsp Maple Syrup
Pinch of sea salt.
3 Cooking apples
1/2 tbsp cinnamon
1 punnet raspberries
Pre-heat oven to 180 degrees fan.
Make Sure the butter is room temperature, cut into cubes.
Add all of the dry ingredients to a bowl and rub in the butter to get the desired texture. Set aside.
Peel and core your apples and slice in to chunks. Add a splash of water to a pot and add the chopped apples along with the cinnamon and raspberries and allow to stew with the lid on. I like to leave the apples with a bit of bit still, as they will soften further in the oven.
Pour your fruit into a baking dish and add the crumble mixture on top.
Bake for 30 mins or until golden brown.