Apple-vanilla buckwheat porridge (v, gf, r)

A delicious breakfast or snack with staying power!
Makes 1 generous breakfast serve, or 2 small snack serves.
Vegan, raw and gluten free.
Food processor or blender required.

Author: Bite-sized thoughts, adapted from the many other buckwheat porridge recipes available online

Original post (with pictures) here.


Ingredients:

1/2 cup raw untoasted buckwheat groats, soaked in 2 cups of water for a few hours or overnight
1 medium apple, core removed and cut into quarters (no need to peel)
1/4 cup non-dairy milk of choice (I like unsweetened vanilla almond milk)
1/2 tsp vanilla
1 tbsp sultanas or raisins
1/2 to 3/4 cup raspberries or other fruit, to serve

Method:
1. After soaking your buckwheat groats, drain them and rinse well. Add to your food processor or blender, along with the apple. Process until creamy and semi-smooth, approximately 1 minute. Add the milk and vanilla and process to incorporate. Stir in the sultanas.
2. Transfer to a bowl and serve topped with raspberries or other fruit of choice.
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