Nourishing Balance Blog

Raw Buckwheat Porridge

For those of you who need a new breakfast idea, here is a delicious, fiber rich cereal that is both gluten free and raw! You could do so much with the toppings so play around and see what hits the spot.

Adapted from Angela at her blog "Oh She Glows": http://ohsheglows.com/2011/07/11/raw-buckwheat-breakfast-porridge/

Servings: 4 cups

Prep time: overnight soak and 10 min prep the following day.

Special equipment: food processor or blender

Ingredients:

• 2 cups  raw buckwheat groats (note: not kasha or toasted buckwheat) soaked in water for minimum of 1 hour or overnight
• 1.25 cups non-dairy Milk (I use vanilla almond milk)
• 2 tbsp chia seeds
• 1/4 cup liquid sweetener (maple syrup or honey)
• Pinch of kosher salt
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
  Optional toppings
  
• Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
  

• Chopped nuts and or seeds (ground flax-seeds, hemp seeds)
• Nut Butter
• Toasted coconut shreds
  

Directions:

1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.
2. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener if preferred, and cinnamon to taste.
3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days.