Orange Infused Buckwheat Porridge

Sick of bland soggy oats while hiking? In my opinion a hot filling meal is the only way to start a day of activity whether it be hiking, riding, kayaking; raining or sunny. This orange infused buckwheat porridge is delicious, filling and nutrient dense. Chia seed pudding breaks up the flavour and works perfectly as a side to this meal; it’s so easy I often make it at home and decided to take it camping since it was so convenient. Most toppings of seeds, flakes and dried fruits can be premixed at home to make transport convenient.

Orange infused Buckwheat Porridge

Serves 2

Cooking time: 15mins

Cooked Base

1 Orange

20g Rice malt syrup (Substitute: Maple Syrup)

1 Cup Buckwheat

2 Cups Water

1 Tbl Chia seeds

60g Raw Cashews

60g Goji Berries (Substitute: Sultanas or Cranberries)

Topping

30g Coconut flakes

30g Pepitas

Tbl Flax seeds

Ground Cinnamon to taste

Create

Start with cutting the rind off your orange to be cooked, noting that the smaller and thinner the pieces, the sweeter they taste.

Add orange rind, rice malt syrup and a dash of water to the pot and simmer for a few minutes until it starts to caramelise (water is to stop the RMS from burning & sticking to the pot).

Add the cup of water, buckwheat, goji berries, cashews, and chia seeds to the same pot with orange rinds and simmer for 10mins adding cinnamon to taste.

While porridge cooks, slice the orange to be served as a topping, allowing half an orange per person.

Once happy with the texture of the buckwheat (some prefer slight crunch, others like it soft) serve in bowls adding sliced orange, pepitas, flax seeds and coconut flakes on top.

Chia Seed Pudding