This is just the thing to keep you nourished and balanced and it’s a bowl of such delicious flavours you’ll be in breakfast heaven – I sometimes even have this for dessert.
- Put the buckwheat groats, cinnamon, sultanas and blackberries in a saucepan with the water, bring to the boil and then reduce the heat to a very gentle simmer.
- As the groats start to absorb the water stir in half the almond milk.
- Cover with a lid and allow the groats to absorb more of the liquid.
- You will need to stir the pan regularly with a wooden spoon and, when the groats have absorbed almost all the milk, add the rest of the almond milk and a pinch of salt, stir thoroughly, replace the lid and allow them to absorb the rest of the liquid.
- The whole process should take 20–30 minutes – you may need to add a little more liquid if the groats start to dry out before they have finished cooking, so keep an eye on the pan.
- When it is ready, divide the porridge between two bowls, top with yoghurt and the pear quarters then drizzle with maple syrup and sprinkle with the chopped almonds and some thyme if you wish.
Extract from Nourish by Amber Rose, Sadie Frost and Holly Davidson (Kyle Books, £19.99)
Photography by David Loftus