Spiced Buckwheat & Pear Porridge

Buckwheat isn't wheat—it's a seed, and it makes a creamy, nutty porridge that's naturally gluten-free. Here it's cooked with grated pear and a pinch of cardamom, then topped with toasted hazelnuts. It feels like a hug from the inside.

Ingredients (Serves 1):

• 50g buckwheat groats, rinsed
• 250ml oat milk
• 1 ripe pear, grated
• ¼ tsp ground cardamom
• Pinch of salt
• 1 tsp maple syrup
• A small handful of toasted hazelnuts, roughly chopped

Method:

1. Put the buckwheat, oat milk, grated pear, cardamom, and salt in a small saucepan.
2. Bring to a gentle simmer, then cook for 12–15 minutes, stirring now and then, until thick and creamy. Add a splash more milk if needed.
3. Stir in the maple syrup. Spoon into a bowl and top with hazelnuts.

Why it's gut-friendly: Buckwheat is rich in resistant starch. Pears provide soluble fibre. Cardamom aids digestion.