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
Cooking time: 15mins
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)
30g Coconut flakes
Tbl Flax seeds
Ground Cinnamon to taste
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
Preparation time: 5mins, soaked overnight
1 Tbl Chia seeds
1 Cup Coconut Milk (Substitute: Any milk)
See toppings above
Fruit to taste (ie strawberries, blueberries etc)
Maple Syrup to taste
Night prior – Mix chia seeds and coconut milk in a resealable container and leave to soak overnight
Next morning – Add toppings to taste