A few years ago I went through a phase of making raw buckwheat porridge EVERY DAY, so I am surprised it has taken me this long to write about it. I have used organic ingredients as part of the Soil Association‘s #WakeUpToOrganic campaign, which I purchased from my local Bristol health stores Harvest, Scoopaway and Better Food Company.
There are plenty of versions of buckwheat porridge online, however I like to keep the base ingredients simple and change the additions so I don’t get bored of the recipe. I have made a few recommendations on what I often add to stir through the raw buckwheat porridge. The recipe pictured includes chopped nectarine, grapes and a homemade superfood sprinkle with seeds, bee pollen and cacao (recipe to come).
I love making breakfast in glass jars, as I have done before with my Quinoa Bircher Museli and Oat and Fruit Jar. It is easily portable and more environmentally friendly than buying plastic containers. The raw buckwheat porridge lasts 3-4 days in the fridge so you can fill numerous jars to keep you going for the week. This recipe serves 2, but it is easily multiplied.
Raw Buckwheat Porridge
- 100g/ ½ cup Raw Buckwheat Groats (+ water for soaking)
- 1 Apple
- 100ml water/ choice of milk
- ½ tsp Cinnamon
- Superfood Sprinkle
- Fruit, Berries
- Coconut Flakes
- Nut Butter
- Cacao Nibs
- Bee Pollen
- Chia Seeds
- Nuts and Seeds
- Spices (cinnamon, nutmeg etc.)
- Place buckwheat and in a bowl, cover with water and let soak for minimum 1 hour or overnight. Rinse and drain.
- Place all the base ingredients in a food processor and blend until smooth (4-5 minutes).
- Top with any additions you wish for a wholesome nutritious breakfast.