In my younger years, I was never keen on porridge. Just the name of it made me feel nauseous. Now, it is a morning favorite. I only took it up when I had kids because it is healthy, easy and can be made in a million ways – approx! It would be a good start on the day for my kids and somehow I fell in love with it myself. In the summer we are having right now, a portion hot porridge is not on the fav-list though.

But this recipe just saved the day – or morning  I should say.

It takes no time to make in the morning, but you have to soak the buckwheat overnight.

Raw Buckwheat Porriage
 
Author: 
Recipe type: porridge
Cuisine: Vegan
1 cup = 2.3 dl
Ingredients
  • 2 cups raw buckwheat groats, soaked overnight, drained, and rinsed
  • 1 cup almond milk
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • 1 vanilla bean, seeds scraped out, or 1 teaspoon vanilla extract
  • 1 tablespoon ground flax meal
  • Pinch sea salt
  • ⅓ cup shredded, unsweetened coconut
Instructions
  1. Pour the buckwheat groats in a food processor and give it a couple of spins to break it down.
  2. Add almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and mix until a smooth consistency (but with some texture remaining).
  3. Mix in the coconut ,by pulse only, and season as wished
  4. Serve, topped with maybe fresh berries, nuts, or bananas.

Read more at: http://food52.com/recipes/28895-raw-buckwheat-breakfast-porridge 

Photo Credit: Denna Jones

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