Serves: 4 | Preparation time: 15 minutes, plus overnight soaking | Prep ahead: Soak buckwheat and almonds 

Ingredients

• 1 cup (200 g) buckwheat
• 1 cup (160 g) raw almonds
• 2 small red apples, unpeeled, coarsely grated
• 1 teaspoon vanilla extract
• 2 teaspoons finely chopped orange zest
• 1 cup (250 ml) freshly squeezed orange juice
• 1 tablespoon hulled tahini, at room temperature
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 200 g fresh berries of your choice
• 1 tablespoon pumpkin seeds
• 1 teaspoon raw honey (optional) 

Method

This beautiful warming breakfast is perfect for crisp autumn and winter mornings. If you'd like a lower fructose option, you can swap the orange juice for water or your choice of milk. Any leftover porridge can be stored in an airtight container in the refrigerator for up to 3 days. Place the buckwheat and almonds in a bowl, cover with cold water and leave to soak overnight. Rinse and drain well.

Transfer the buckwheat and almonds to a food processor or blender. Add the apple, vanilla, orange zest and juice, tahini and spices and process until smooth and creamy, scraping down the side of the processor or blender a few times.

Spoon the buckwheat porridge into shallow bowls and top with berries, pumpkin seeds and a drizzle of honey, if using.