Creamy Raw Buckwheat Porridge
Spice up that breakfast
Time to stir things up in your breakfast world. Try this recipe for creamy buckwheat porridge my friends. It’s got cinnamon and vanilla to spice it all up. You will be delighted.
Unlike the name “porridge” suggests, this particular dish needs no heat. It is creamy and luscious on its own. It can be topped with anything you like. And you can make a big batch and have it ready for several morning in a row.
This recipe is: gluten-free, refined-sugar-free and plant-based.
Buckwheat is a quite nutritious pseudo-grain, which means it is not actually a grain but a seed, which makes it naturally gluten-free. Soaking buckwheat overnight will allow it to become more tender and makes it ideal for blending.
Ingredients for 2
BUCKWHEAT PORRIDGE
1 cup buckwheat groats, soaked in water overnight or for at least 4 hours.
4 Medjool dates (or 2 tbsp maple syrup)
1/2 cup coconut milk (or alternative)
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
TOPPINGS
granola
berries or other fruit
gooey nut butter
How to
1.
Soak the buckwheat groats overnight or for at least 4 hours. The shorter the grittier the end texture will be.
2.
In the morning drain and rinse the buckwheat. This is easy.
3.
Put all of the ingredients in a blender and blend until creamy and smooth.
4.
Top with goodies such as berries and nut butter and homemade granola. You’re done. Go eat it now, tiger.
