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A bowl of porridge topped with raspberries, sliced pear and sprinkled with flaked almonds and mint leaves.

Raw Buckwheat Porridge

Juliette | Flourishing Kitchen
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.
5 from 43 votes
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Prep Time :10 minutes
Cook Time :0 minutes
Soaking :8 hours
Total Time :8 hours 10 minutes
Course: Breakfast
Cuisine: Vegan, Vegetarian
Servings :4

Equipment

  • high speed blender or food processor with an s-blade.

Ingredients
  

  • 175 g raw buckwheat groats (soaked overnight)
  • 240 ml plant-based milk
  • 2 bananas
  • 1 pear (sliced, core removed)
  • 150 g raspberries
  • 2 tablespoon maple syrup
  • ½ teaspoon powdered 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.