Buckwheat cooks in almond milk into a creamy porridge with a little bite. Sour cherries bring freshness, while toasted almonds and orange zest finish off this breakfast.
Buckwheat has a distinctive, slightly nutty flavour that holds its own alongside fruit. For porridge, use hulled buckwheat groats. As they cook, they soften, but don’t need to break down completely: stirring regularly gives you a creamy porridge with distinct grains. Briefly rinse the buckwheat in a sieve beforehand to wash away any dust. Almond milk mellows the flavour; choose an unsweetened variety so you can decide how sweet to make your breakfast.
The sour cherries give the porridge the contrast it needs. Frozen cherries are convenient all year round and can be heated straight from the freezer in a small saucepan. During cherry season, you can pit fresh sour cherries, though they’re only available for a short time. Jarred cherries work too: drain them well and warm them briefly so the porridge doesn’t turn watery. A little maple syrup rounds off the sharp acidity, but go easy so the cherry flavour still comes through.
Toast the almonds in a dry frying pan and keep an eye on them: they’re ready as soon as they smell fragrant and turn lightly golden. Adding them at the table keeps them crunchy against the soft buckwheat and juicy fruit. Orange zest brings a fresh aroma and a subtle bittersweet note. Grate only the coloured part of the peel; the white pith underneath can taste bitter. No orange on hand? A little lemon zest gives it a fresher, sharper edge.
Serve the porridge warm, or let it cool for a few minutes for a lukewarm breakfast. These proportions make a thick, spoonable porridge; for a looser texture, stir in a splash of almond milk just before serving. You can cook the porridge a day ahead and keep it covered in the fridge. Reheat it in a saucepan over low heat with extra almond milk, stirring regularly; warm the cherries separately or add them during the last few minutes. Store the toasted almonds separately and scatter them over the porridge just before serving.
Rinse the buckwheat groats in a fine-mesh sieve under cold running water and drain.
Put the buckwheat, almond milk, salt and cinnamon in a saucepan. Bring gently to the boil, then turn the heat down low. Simmer gently for 15–18 minutes, stirring regularly and more often towards the end, until the grains are soft and the porridge is creamy.
Meanwhile, warm the cherries with the water and maple syrup in a small saucepan over low heat. Stir occasionally and remove from the heat after 4–6 minutes, once they’re warm and juicy.
Toast the chopped almonds in a dry frying pan over medium-low heat. Toss them regularly and remove from the heat as soon as they turn lightly golden and smell fragrant.
Divide the buckwheat porridge between two bowls. Spoon the cherries on top and finish with the toasted almonds and orange zest. Serve warm or lukewarm; stir in a little extra almond milk if you like.
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