This raw buckwheat porridge makes a wonderfully healthy, wholesome raw vegan breakfast. Made with soaked buckwheat groats then topped with slices of pear, raspberries, flaked almonds and garnished with fresh mint.
high speed blender or food processor with an s-blade.
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Ingredients
175graw buckwheat groats(soaked overnight)
240mlplant-based milk
2bananas
1pear(sliced, core removed)
150graspberries
2tablespoonmaple syrup
½teaspoonpowdered cinnamon
Instructions
Place the raw buckwheat in a bowl or mason jar and add double the amount of fresh cold water. Leave to soak overnight then rinse and drain thoroughly.
Add the rinsed buckwheat to a blender together with cinnamon, chopped banana and plant-based milk. Blend until smooth then divide into 4 breakfast bowls.
Top each bowl of porridge with a few slices of pear and some fresh raspberries. Add a sprinkling of flaked almonds and a few leaves of mint to garnish. Now pour over a little maple syrup to serve, if desired.
Notes
Soaked buckwheat will appear slimy until rinsed well.