Baked Lady Apples with Toasted Buckwheat Porridge

It’s been some time since I’ve posted a recipe or shared a quick note on this space. Life has been so dang busy and my focus has been on other things, although I’ve been day dreaming of things to share all the while. I’m taking advantage of Winters restorative qualities with a slower pace these days, reading lots of books, spending time with dear friends, not overbooking myself and lots of cooking/baking in the kitchen. Over winter break our mornings were extra chill and there was little rushing out the door which allowed me to put together these lovely little baked apples with a buckwheat porridge.

The buckwheat in this porridge is simply soaked over night in water at room temperature and then blitzed in a blender with a nut milk and spices. The roasted apples and candied papita’s were added to cozy things up. You could certainly use pears if apples aren’t your jam. I drizzled a little coconut cream over the top add a little more homey feeling to the dish.

I’m looking forward to jumping back into this and sharing recipes in the future. I hope everyones 2020 is off to a good start.

Lx

Roasted Lady Apples with Toasted Buckwheat Porridge

Ingrediants

1 cup toasted buckwheat groats

1 cup non dairy milk, I used Milkadamia

1 Tablespoon hemp hearts

2 teaspoons ground cinnamon, divided

1/4 teaspoon ground nutmeg

1/4 cup brown sugar

1/2 cup apple cider or water

1/2 pound lady apples, or other winter fruit that has good roasting qualities like pears

1/4 cup candied pepitas or toasted nuts

1/2 cup coconut cream, I like Native Forest

Preparation

Rinse and soak buckwheat groats the night before in water at room temperature

In the morning, rinse the buckwheat in fresh water, then place in blender with nut milk, 1 teaspoon cinnamon and hemp hearts and blend together until smooth.

Baked Apples

Preheat oven to 350 °

Wash, halve , core apples and place in a large mixing bowl. Mix in remaining teaspoon of cinnamon, nutmeg and brown sugar and toss to coat apples.

Place apples cut side up in a medium cast iron skillet and pour apple cider around apples.

Bake for 35 minutes or until apples are soft but not mushy.

Top porridge with baked apples, nuts and coconut cream.