Serves 2
- 1cup raw buckwheat groats, soaked overnight, drained, and rinsed
- 1/2cup almond milk
- 2 tablespoons maple syrup
- 1/2teaspoon cinnamon
- 1/2vanilla bean, seeds scraped out, or 1/2 teaspoon vanilla extract
- 1/2tablespoon ground flax meal
- Pinchsea salt
- 1/4cup shredded, unsweetened coconut (or half an apple)
- Place the buckwheat groats in a food processor and pulse a few times to break down. add the almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and process till the mixture has a smooth consistency (but with some texture remaining).
- Pulse in the coconut and adjust seasonings. Divide porridge into four bowls and serve, topped with fresh berries, chopped nuts, or sliced bananas.
http://food52.com/recipes/28895-raw-buckwheat-breakfast-porridge
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