Buckwheat Porridge
If you’ve never had buckwheat cereal, you must try it. It’s nutty and creamy… filling and nutritious! You owe it to yourself to experience this as a breakfast or a snack, warm or cold.
Sprouting buckwheat is super simple and fast, as opposed to some other sprouts which can take days or even up to a week. One day of sprouting should suffice. As long as you see a small tail emerging, they’re ready. Here’s a link with great step-by-step instructions on how to sprout raw buckwheat groats.
Ingredients for porridge:
2 cups sprouted buckwheat groats
1 cup unsweetened plant-based milk
2 bananas
4 dates
1 tsp vanilla extract
1 cup fresh raspberries plus a handful for garnish
1 TBS pure maple syrup (optional, depending on how sweet your berries are)
Method:
Blend the raspberries with the syrup, if using, and set aside.
Place the buckwheat, milk, bananas, dates and vanilla in a blender and blend until smooth. You can leave some of the raspberry puree in the blender for a little extra flavor (and color) in your porridge; simply don’t rinse the blender prior to blending the porridge.
Swirl the raspberry puree in with the porridge and top with some fresh berries.
Add love 💗
NOTE: What’s great about a high-powered blender (one of the many things) is that you can actually use it to warm whatever it is you’re blending. The friction of the blended ingredients creates some heat. So with this recipe, you don’t need to heat the porridge in a pot, just blend until warm. Of course, you can also refrigerate it and serve it cold.
**I recommend Vitamix because they are the BEST! **
Serves 2. Enjoy!