Buckwheat Porridge in The Penthouse

Buckwheat Porridge

This week I got the chance to bake in the gorgeous Penthouse apartment above the Star & Garter pub, just down the coast in Falmouth. The Star and Garter is not only a pub serving a wide variety of delicious cocktails and in house ales but also fantastic restaurant serving up locally sourced food including a highly memorable Sunday roast!

Star and Garter Falmouth

On entry The Penthouse offers panoramic views of Falmouth harbour, filling the room with natural light, even on a grey February morning with the sea mist rolling in. The kitchen is open plan with deep navy shaker style units and a marble worktop, perfect for pastry making! I love the subtle but quirky accents in the kitchen like the vibrant, bold tea cups on open display and the antique style handles on the cupboard doors.

The bedroom offers a complimentary style with luxurious muted soft furnishings on the bed highlighted with beautiful illustrated art work on the walls and an eccentric pineapple lamp which I fell in love with! 

Star and Garter Falmouth

A delicious, nourishing breakfast for any day of the week, and easy to make when staying away from home is my buckwheat porridge with banana & peanut butter. The porridge offer slow release energy so perfect before a busy day, the banana offers complex natural sugars after a good nights sleep and the nut butter and seeds offer much needed protein for whatever the day ahead holds.

INGREDIENTS

150g porridge oats (I use Amisa 4 grain gluten free porridge with buckwheat)

150ml rude health organic almond milk

20g meridian organic peanut butter

1 banana sliced

Sprinkle mixed seeds

Drizzle pure maple syrup

Pinch of Cornish sea salt to taste (optional)

 

Simply add the oats and milk to a heavy based saucepan and stir over a medium heat for a few mintues until the mixture thickens and is just about to boil.

Pour into your favourite bowl then decorate the top with large slices of banana, a sprinkle of seeds, a dollop of peanut butter and finally a good drizzle of maple. I have a bit of an obsession with salty- sweet so a tiny sprinkle of Cornish sea salt on top makes this simple breakfast bowl come alive!

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