1/4 c Cream of Buckwheat (cooks up to approximately 1/2 c serving size)
1 1/2 c milk of your choice (I use almond)
1 Date
2 Tbsp canned coconut milk (can store leftover in airtight container in refrigerator 5-7 days)
1/2 c Blueberries
1 Tbsp Hemp Seeds
Directions:
Cook the cream of buckwheat according to the directions on the package. Chop the dates and add them in so they soften during the cooking process. For best results, allow the porridge to cool before assembling the rest of the ingredients. For extra creaminess, stir in additional water or unsweetened soy/nut/rice milk of your choice.
Rinse the blueberries.
Add the porridge to a bowl and top off with canned coconut milk, hemp seeds and blueberries.