(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Friday, January 25, 2013

Raw Buckwheat Porridge


Buckwheat (although it doesn't seem like it would be gluten-free) is actually just a little seed that is so versatile, nutritious and delicious.  I enjoy it prepared in all different ways, but this refreshing porridge is a favorite of mine.  Just soak your buckwheat overnight, and wake up to a satisfying breakfast in just a couple of minutes.

(Read more about buckwheat health benefits here).





INGREDIENTS:

- 2 cups raw buckwheat groats (soaked overnight, or at least a minimum of 1 hour)
- 4 cups of filtered water (for soaking buckwheat)
- 1/2 teaspoon sea salt (for soaking buckwheat)
- 1 1/2 cups unsweetened almond milk
- 3 tablespoons Grade B organic maple syrup or raw honey (I use maple syrup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 tablespoons chia seeds or chia seed gel

Optional Toppings:
- chopped fruit or dried fruit (bananas, berries, kiwi, apple, peaches, nectarines, mango, etc.)
- chopped nuts, seeds, coconut, chocolate chips, etc.


DIRECTIONS:

Preferably before going to bed, place buckwheat in a medium glass bowl, add 4 cups of filtered water, and 1/2 teaspoon of sea salt, and soak .
After soaking, rinse well in a strainer several times with filtered water.  Place buckwheat in high-speed blender, or food processor, along with the almond milk, chia seeds, and vanilla.  Process until combined and slightly smooth.  Now add in the sweetener and cinnamon.  Process for a few more seconds, and then pour into bowls and add your desired toppings and mix-ins.  Serve immediately cold, or heat up if desired.  Place leftovers in fridge and enjoy for the next few days.

Makes four 1-cup servings



















(Adapted recipe from here)



2 comments:

  1. I LOVE this blog!!! and Hazels face is adorable!!

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