Cardamom Buckwheat Porridge with Fall Fruits and Almond Butter
*This post was kindly sponsored by Dip and Scoop and they’ve offered Reclaiming Yesterday readers 10% off their Argan oil products . The recipe, opinions, and spoon licking are my own.
Sometimes you just need a bowl of something warm and comforting first thing in the morning. Because, let’s be honest, waking up can be really hard.
You want to start your day with something nourishing, though, and that’s where this buckwheat porridge bowl comes in. It feels like a big hug, especially when it’s swirled with a generous spoonful of this D-Lux almond butter, but it’s still gonna make your body happy.
I was more than happy to do some experimenting as soon as I got this pretty little package from Dip and Scoop in the mail.
Almond butter is delicious, as we all know, but the lucky almonds in this jar had the pleasure of being blended up with some authentic Moroccan Argan oil and alfalfa honey. In Morocco, this mixture is called Amlou, and it’s creamier than the almond butter we’re used to due to the addition of Argan oil. The touch of honey brings out the natural sweetness of the almonds and keeps the jar really stir-friendly.
I knew at once that I wanted to pair my new favorite nut butter with the fall flavors that are speaking to me the loudest this season. I can’t get enough of these Fuyu persimmons, especially when they are slightly under ripe with a little bite to them. Unlike Hachiya persimmons, they can be enjoyed at any stage of ripeness without the pucker.
To me, their taste and texture is a cross between a pear and a melon, with notes of pumpkin playing softly in the background.
I stirred in some persimmon, cardamom, and cinnamon into a big pot of cream of buckwheat porridge (which is naturally free of gluten) and let it thicken up as it filled our house with it’s cozy perfume.
The steaming porridge gets divided into two bowls and topped with some sliced persimmon, pomegranate arils, and an extra splash of coconut milk.
Then each bowl gets dolloped and swirled with this rich, creamy, protein filled heaven.
Like any successful meal, a good bowl of porridge should have the perfect balance of textures and flavors.
Warm, hearty buckwheat, delicately sweet persimmon, fresh pops of juicy pomegranate, a little cold, silky coconut milk to fill in every crevice…
And a river of smooth, creamy almond butter that’s just waiting for your spoon to take the plunge.
The fine folks at Dip and Scoop have offered you guys 10% off this extra special almond butter right in time for the holidays. It’s conveniently stocking-sized and will make anyone smile, whether they are a super foodie or just a lover of edible spreadables.
Or both!
Grab a jar for your own pantry, too, and whip up a pot of this buckwheat porridge Thanksgiving morning. It’s the coziest way to start off the most thankful day of the year.
Check out the Argan oil almond butter here and be sure to use the code REC10YES at checkout to get an extra 10% off! The discount will be applied to Dip and Scoop’s full line of Argan oil products.
- 1/2 cup cream of buckwheat
- 1 cup water
- 1 cup light coconut milk or milk of your choice
- 2 tbs Dip and Scoop argan oil almond butter
- 1/2 tbs butter
- 1/2 tsp ground cardamom
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 persimmons*
- pomegranate arils
- tsp honey*
- Bring milk, water, cardamom, cinnamon, butter, honey, and salt to a boil. Add buckwheat, reduce heat and stir until thickened, about 10 minutes.
- While waiting for liquid to boil, peel 1 persimmon (or apple or pear), and cube. Add to porridge after it has been cooking for about 5 minutes.
- Once porridge has thickened, distribute between 2 bowls. Top each with 1 tbs of Dip and Scoop argan oil almond butter, sliced persimmons, pomegranate oils, and a bit of extra milk.
- *If you can't find persimmons, you can replace with pear or apple.
- *I like to use persimmons that haven't reached full ripeness. If your persimmon is very ripe, you may omit the honey.
3 responses to “Cardamom Buckwheat Porridge with Fall Fruits and Almond Butter”
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Beautiful photos!! Looks really tasty π
Thanks, Natasha!
Did you know persimmon was used for wooden golf clubs?