Buckwheat is an essential store cupboard ingredient for runners as it is a strong source of protein.
Ingredients (serves 4):
1 cup buckwheat
1 cup water
1.5 cups nut milk
2 cinnamon sticks
5 cardamom pods
A pinch of sea salt
Toppings (as much as you like!):
Chopped soaked almonds
Honey or maple syrup
In a saucepan, simmer the buckwheat, water and 1 cup of milk on a medium to low heat for about 15 minutes, stirring occasionally until all the liquid is absorbed and the buckwheat has a creamy texture with a little bite.
Remove the cinnamon sticks, stir in honey or maple syrup if desired, and add the remaining milk and your toppings. In my opinion, the more the merrier.
We love this breakfast recipe from Xochi Balfour: http://www.thenaturalista.co.uk/spiced-winter-goji-and-coconut-buckwheat-porridge/