If you're looking for something new and different for breakfast...this may be just the ticket! Head to your nearest health food store and acquire raw buckwheat groats. The groats are the fruit seed of the buckwheat flower. Even though the word "wheat" is in the name...there's no wheat grain to be found in this plant food :) Consequently, buckwheat groats are gluten-free! This breakfast porridge recipe can also be vegan. It is high in fiber, minerals and omega fatty acids. The real treat is the
no-cook ease of preparing this satisfying porridge :)
Let me take you on my raw buckwheat porridge journey!
Here are the groats!
I measured out 2 cups into a large glass bowl and covered them with filtered water.
They needed to soak overnight for increased nutrition and digestibility :)
In the morning, I rinsed them off several times using a fine-mesh strainer.
Then I placed the soaked groats into my food processor...along with 1 1/4 cups of almond/coconut milk, 2 tablespoons of chia seeds and 1 teaspoon of pure vanilla extract. I processed these ingredients until they were combined and somewhat smooth. Then I added in a tablespoon of pure maple syrup and 1 teaspoon of cinnamon. I processed again until I had a nice, creamy consistency.
*The original recipe called for 1/4 cup of Agave nectar or maple syrup. I've been watching my sweetener intake...so I opted to reduce the amount. You can always add more sweetness as the individual servings are being assembled :)
Here is the finished product! I have added a sliced banana and some blueberries :)
You could add in nuts and any other kind of fruit. Your choice!
*Store any uneaten porridge (as if!) in the fridge.
*This recipe makes about 4 cups of porridge.