Raw Buckwheat Porridge

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.

100g/ ½ cup Raw Buckwheat Groats (+ water for soaking)
1 Apple
100ml water/ choice of milk
½ tsp Cinnamon

Additions

Superfood Sprinkle
Fruit, Berries
Yoghurt
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.