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    Home » Breakfast Recipes » Baklava Buckwheat Porridge

    Baklava Buckwheat Porridge

    Published: Apr 29, 2021 by Allison Jones

    Jump to Recipe Print Recipe

    Baklava Buckwheat Porridge is my gluten-free homage to the classic Middle Eastern, Mediterranean and Balkan dessert known as baklava. Being gluten-free, baklava is sadly a no-go for me due to the filo pastry. So, what’s a gluten-free girl supposed to do? Well, take the flavours and textures and come up with my own homage to baklava, only in porridge form! Read on to learn more about the history of baklava and how to make this unforgettable buckwheat porridge.

    Hard light shot of Baklava Buckwheat Porridge served with figs and candied nuts
    The autumn morning sun complements the lightly spiced porridge perfectly

    Baklava Around the World

    Baklava has a long and rich history in the region known as the Middle East and also in Greece. As with many recipes around the world, the specific ingredients are similar but also slightly different depending on where exactly the baklava you’re enjoying is from. There are varieties of baklava found in Iraq, Turkey, Armenia, Greece, Lebanon and Iran amongst other places.

    If you're curious about the origins and fascinating history of baklava in different regions, this article from SBS Food is great.

    Missing Baklava on a Gluten-Free Diet?

    Since I’m gluten free, baklava is a no-go for me and I really do miss it. Truly, there aren’t many gluten-containing foods that I miss, but baklava is definitely in the list. I’ve never heard of gluten-free filo pastry, perhaps someone will crack the code in the future - we can only hope! Mary the Paleo Chef has a Paleo baklava that uses coconut wraps instead of filo. Obviously, it’s not a traditional or authentic version but it certainly looks like an amazing creation.

    So, what’s a gluten-free girl supposed to do? Well, take the flavours and textures and come up with my own homage to baklava, only in porridge form! 

    Flatlay image of Baklava Buckwheat Porridge served with figs, candied nuts and honey
    Buckwheat Baklava - when you miss baklava but you're gluten free, you just make your own homage!

    So, this recipe for Baklava Buckwheat Porridge contains the key ingredients of nuts, spices and honey - the nuts are also candied to replicate the crunch of the filo pastry used in baklava. Depending on the region, the nuts typically used for baklava are walnuts, pistachios - almonds and hazelnuts are also used. In my image, I’ve used a mixture of pecans, walnuts and pistachios. Typical spices found in baklava include cinnamon, cardamom and cloves. Saffron is also used in some varieties. Rosewater and orange blossom are often used along with honey. I’ve kept this recipe pretty simple, but you are welcome to make this recipe your own with your favourite nuts, spices and you can also experiment with the rosewater and orange blossom too! Maple syrup can be used in place of honey if you prefer.

    Buckwheat Porridge is a great alternative to Oatmeal

    If you're looking to mix things up at breakfast time, try buckwheat instead of oatmeal or oat porridge. It has a lovely, slightly chewy texture and a very unique flavour. Out gut microbiome thrives on diverse food choices, so a simple swap occasionally will do you a world of good.

    I already have two other buckwheat porridge recipes because I love the stuff! You can see my Chocolate Buckwheat Porridge here and my microbiome recipe eBook C’mon Gut Happy features a killer Carrot Cake Buckwheat Porridge...how’s that for some alliteration?!

    Flatlay image of Baklava Buckwheat Porridge served with figs, candied nuts and honey
    Flatlay image of Baklava Buckwheat Porridge served with figs, candied nuts and honey

    If you’ve never had buckwheat, but are intrigued, I definitely recommend giving it a try - if you normally make porridge from oats, then trying some buckwheat porridge will really impress you and assist in diversifying your gut microbiome. We know that diversity is a key marker of microbiome health, and we achieve that by expanding our repertoire of plant based meals.

    When purchasing buckwheat, you need to buy the groats or grains and they need to be raw. You don’t want to buy kasha which is roasted buckwheat groats, even though in many cultures, these are the type used to make a porridge. 

    As with many of my recipes, I’m providing both a pressure cooker/Instant Pot option and also a stovetop option. If you’re on the fence about getting a pressure cooker/multicooker/Instant Pot - get one! They are one of the few kitchen appliances I really recommend for improving kitchen efficiency and trying out new recipes. Here’s my blog post 10 reasons….

    Why you'll love this recipe

    • Easy to make
    • A breakfast that feels special
    • Stovetop and pressure cooker/Instant Pot options
    • Short ingredient list
    • Gluten-free and dairy-free
    • Vegan, if using maple syrup
    • Plant-based and Gut microbiome-friendly
    • Filling, and giving you a great foundation for the rest of your day
    • Can be frozen without a negative effect on the texture if you want to make it in bulk - this recipe is so easy to scale up

    Ingredients you'll need

    Please see the recipe card below for ingredient amounts and notes.

    • Raw buckwheat groats
    • Water
    • Cooking salt
    • Coconut cream (it's a subtle flavour in this recipe - if you prefer, you can use a plant milk in place of the water if you like)
    • Honey or maple syrup - honey is the traditional sweetener in baklava. You can either add it to the porridge to mix in, or you can reserve to drizzle on top instead!
    • Spices: cinnamon, cardamom, cloves
    • Nuts of your choice
    • Brown sugar and cooking salt to candy the nuts
    Drizzling honey over a bowl of Baklava Buckwheat Porridge served with figs and candied nuts
    Don't be too shy to drizzle honey over your porridge

    More great breakfast recipes

    If you're looking for more gluten free breakfast ideas, I've got you covered!

    How about Banana Protein Muffins? They're a portable breakfast option that are great for meal prep.

    Baked Potato Pancake with Chorizo and Fluffy Protein Pancakes are also excellent cafe-worthy breakfast recipes for you to enjoy.

    Honey drizzled over Buckwheat Baklava Porridge

    Baklava Buckwheat Porridge

    A unique breakfast option that feels indulgent, but is easy to make. Baklava Buckwheat Porridge is my gluten-free homage to the famous baklava sweet treat, with crunchy candied nuts, warming spices and honey.
    Print Pin Rate
    Course: Breakfast
    Keyword: Breakfast, Instant Pot, Porridge, Pressure cooker
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Stovetop version cook time: 20 minutes minutes
    Servings: 4

    Equipment

    • measuring cups and spoons
    • Large saucepan or pressure cooker/multicooker/Instant Pot
    • Frypan/sautepan
    • Honey drizzler (optional)
    • Serving bowls, spoons

    Ingredients

    Porridge

    • 1 ¼ cups raw buckwheat groats/grains not kasha
    • 2 ¾ cups water use 3 ¾ cups freshly boiled water for the stovetop version
    • 2 teaspoons cinnamon
    • 1 teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • ½ teaspoon cooking salt
    • ¼ cup coconut cream or replace the water with another plant milk if you don't like coconut
    • ¼ cup honey can either be mixed in with the porridge or used to drizzle

    Candied nuts and garnish

    • 1 cup chopped nuts - walnuts, pistachios, hazelnuts, chopped almonds pecans are also nice, though not traditional
    • 6 teaspoons soft brown sugar
    • 1 pinch cooking salt
    • 4 figs sliced

    Instructions

    Pressure Cooker/Instant Pot/Multicooker

    • Add all the porridge ingredients except the honey and coconut cream to the inner bowl, secure the lid/close vent and pressure cook on high for 10 minutes then release the vent/pressure immediately.
    • While the porridge is cooking, heat a frypan/skillet on medium-low heat - add the chopped nuts, sugar and salt. Stir for a few minutes until the sugar has melted and coated the nuts then remove from the heat.
    • Once you've removed the lid, stir in the coconut cream and the honey. Alternatively, you can use the honey to drizzle over the top.

    Stovetop instructions

    • Add the boiling water, buckwheat groats, spices and salt to a large saucepan or even a stockpot and place over medium-high heat.
      Allow to cook for 15-20 minutes until the groats have softened - keep an eye on the pan because the buckwheat gets quite foamy. Try not to overcook them though as they are great with some bite.
    • While the porridge is cooking, heat a frypan/skillet on medium-low heat - add the chopped nuts, sugar and salt. Stir for a few minutes until the sugar has melted and coated the nuts then remove from the heat.
    • Once you're happy with the texture, stir in the coconut cream and the honey and mix well - or you can reserve the honey to drizzle on top. Adjust with additional hot water if desired. Serve immediately with desired toppings.Store in the fridge for up to 5 days.

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    ALLISON JONES - CLINICAL NUTRITIONIST AND NATUROPATH

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