Mulled Spice Porridge

Serves one


  • 3/4 cup sprouted buckwheat (can sub in for oats if you pref)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • Pinch ground cloves
  • Pinch black pepper
  • 1 tablespoon maple syrup
  • 1 1/2 cup of almond milk (or organic full fat unhomogenised milk)

Toppings ideas…

  • Clementine segments
  • Chamomile flowers
  • Crushed pecans
  • Redcurrants
  • Blackberries
  • Thin apple slices
  • Dollop of full fat yogurt (I think sheep or coconut works best)
  • Extra drizzle of maple syrup


Place the sprouted buckwheat (or oats) in a saucepan with all of the spices, extract, milk and maple syrup. Warm, stirring continuously, on a medium heat until it starts to bubble and then reduce to a low heat. Continue to stir otherwise you may find the porridge sticks to the saucepan. Warm for 10-15 minutes until the grains have absorbed the liquid. Transfer to a bowl and let cool for a few minutes before decorating with your choice of toppings or just enjoying simply on its own.