in.gredients

Daily Recipe: Raw Buckwheat Breakfast Porridge

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Bulk food can be intimidating. The choices! The preparation! The unknown foods! It can be a daunting experience, but the benefits outweigh the anxiety.

Shopping bulk allows you to get just the right amount of food, reducing your food waste. Add on the bonus of not having to use any packaging, and shopping in the bulk section gets a gold star. Not only that, but bulk introduces you to products you might not otherwise buy.

Case in point, buckwheat groats. These little guys are fruit seeds that are related to rhubarb (who knew?) and are a great substitute for grains for those people who are wheat sensitive or intolerant. Buckwheat is an excellent source of manganese and magnesium and a good source of iron, calcium and selenium. A little super food, this is another one to add to the list of foods protecting you against heart disease.

But what to do with it?

Taking on the challenge, I discovered the wonder of raw, vegan buckwheat breakfast porridge (thanks to the wonderful blog Oh She Glows). Similar to overnight oats, this porridge is served cold. The extra kick of chia seeds combined with the taste of cinnamon and agave made for a healthy and delicious breakfast option.

The best thing about it? You don’t even have to attempt to cook the groats! You just soak them for an hour (or overnight if you have the time) and blend all the ingredients together.

I topped mine off with some frozen berries I had lying around and some toasted unsweetened coconut. You can eat yours plain, throw in some fruit you have around the house or if you’re feeling extra adventurous, throw in some peanut butter and cocoa powder.

Happy eating!

Raw Buckwheat Porridge

From Oh She Glows

Serves 4

  • 2 cups raw buckwheat groats (soaked in water for minimum of 1 hour or overnight)
  • 1.25 cups non-dairy milk
  • 2 tbsp chia seeds
  • 1/4 cup agave
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon

In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour overnight. After soaking, rinse well in a strainer several times.

Place buckwheat groats in food processor or blender, along with the milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste.

Scoop into bowls or parfait glasses and add your desired toppings and mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days.

Written by cscdavis

November 29, 2012 at 10:21 am

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