Raw Buckwheat Breakfast Porridge
Try this Raw Buckwheat Breakfast Porridge recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1 tsp cinnamon
- pinch of kosher salt
- 1 tsp pure vanilla extract
- 2 tbsp chia seeds
- 1.25 cups almond milk
- 2 cups raw buckwheat groats (note: this is not the same as kasha) soaked in water for minimum of 1 hour or overnight
- 1/4 cup liquid sweetener (use agave if you want it raw. i or to taste
- Carbohydrate 18.6412399894911 g
- Cholesterol 6.125 mg
- Fat 10.2606662426306 g
- Fiber 12.0685501675854 g
- Protein 7.06109249625656 g
- Saturated Fat 1.87217662423885 g
- Serving Size 1 1 Recipe (112g)
- Sodium 37.4151249954465 mg
- Sugar 6.57268982190563 g
- Trans Fat 0.680021999490967 g
- Calories 196 calories
1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times. 2. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste (I found 1/4 cup of sweetener was enough, but others might like a bit more or less than that). 3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days. Makes 4 cups at about 385 calories per cup (using 1/4 c maple syrup, but without toppings).
