Step 1

Soak the buckwheat groats overnight, strain and rinse well until it's no longer slimy. Transfer to a blender with the water and pulse to break up the grains and transfer to a medium pot. Bring to high heat then reduce to a simmer, add the coconut milk, maple syrup and pinch of salt, stir to combine. Simmer on low heat until thickened and the grains are soft and the porridge is a creamy consistency, about 15 minutes.

Step 2

Meanwhile, make the berry compote: add the frozen mixed berries and orange juice to a saucepan and bring to medium low heat and cook until the berries are softened and simmering. Stir in the vanilla and salt. Whisk in the arrowroot powder and cardamom and simmer for 2-3 more minutes until thickened, Finish by stirring in the grated orange zest and maple syrup.

Step 3

In a small skillet, toast the chopped pecans on medium heat until lightly browned and fragrant.

Step 4

Transfer the warm buckwheat porridge to bowls and top with spoonfuls of the mixed berries - finish with toasted pecans.