If you read our buckwheat pancake post, last week, you’ll know that we’re big fans of buckwheat. This pseudo-grain (it is a member of the rhubarb family) is both high in fibre and a good source of digestible protein and is the star of the show in our grain-free granola, ‘Buckinola’. Buckwheat also works well as a grain-replacement for porridge, either served hot or, as in the case of this delicious recipe, raw.
We got inspired by Green Kitchen Stories here but used additionally some buckwheat flakes for extra creaminess.
Have a go yourself and please let us know your thoughts and feedback in the comments below.
Ingredients (makes 4 portions)
- 150 g buckwheat groats
- 50 g buckwheat flakes
- 150 g walnuts
- 2 apples
- Apple juice
- Squeeze lemon juice
- 1 tsp cashew butter
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- Toppings: Berries, bee pollen, toasted coconut flakes, more nut butter
Instructions (nice and simple!)
Soak the buckwheat groats and walnuts in a bowl of hot water for a minimum of 10 minutes.
Rinse and drain after soaking, core the apples and place all of the ingredients (apart from the toppings) in a food processor and blend until you get a smooth, creamy texture.
Spoon the porridge into bowls or jars and top with your favourite toppings – enjoy!