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)
