- TM 31
Ingredients
CHAI BUCKWHEAT PORRIDGE
- 40g Linseeds (Flax seeds)
- 250g Raw Buckwheat
- 750g water
- 1 vanilla bean
- 1 small piece fresh tumeric, optional
- 1 piece fresh ginger
- 4 heaped teaspoons ground cinnamon
- 2 star anise
- 250g Milk, you can use any sort, coconut milk, nut milk, cows milk
- drizzles of honey
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place linseeds into TM bowl & mill 15 secs speed 10, place to the side.
Place buckwheat into the TM bowl & cook for 3mins, 100 degrees
"Counter-clockwise operation" speed 1. Tip into another bowl. Add vanilla bean, fresh ginger, tumeric & chop for 10 secs speed 10.
Add the toasted buckwheat water, cinnamon & star anise to the TM bowl cook for 20 mins 100 degrees
"Counter-clockwise operation" speed 2.Add milk & mix for 5 secs
"Counter-clockwise operation" speed 3. Scoup out the star anise. Serve drizzled with honey & sprinkled with ground linseeds & extra milk to taste.
CHAI BUCKWHEAT PORRIDGE
Tip
The original recipe is from The Healthy Chef
//www.thehealthychef.com/2014/06/winter-warming-porridge-with-chai-aromatics/
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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