Spiced Buckwheat Porridge with Cashew Yogurt, Mulberries, and Maple Breakfast Bowl
Recipe Type: Breakfast
Serves: Serves 4
  • 1 cup buckwheat groats, soaked for 6+ hours or overnight
  • 2.5 cups almond milk (or your preference)
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1.5 inch piece of ginger, grated
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons golden flaxmeal
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon cardamom
  • 2 honeycrisp apples, grated
  • Cashew yogurt, to serve (or your preference)
  • Dried mulberries, to serve (about ½ cup)
  • Drizzle of maple or honey, to serve
  1. Add buckwheat to a mixing bowl or jar. Cover with filtered water and soak for 6 hours or overnight. Once groats are soaked, strain and rinse.
  2. In a large saucepan, bring milk and sea salt to a boil, then stir in buckwheat groats, return to boil, then lower to a simmer. Mix in vanilla, ginger, maple, coconut oil, flaxmeal and spices. Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes. If you like your porridge a little “looser” you can always add more milk or water along the way.
  3. Once porridge thickens to desired texture, stir in half the grated apple, then divide porridge among four bowls. Top each bowl with remaining grated apple, a dollop of cashew yogurt, mulberries and a drizzle of maple syrup. Serve immediately!
Recipe by Honest Cooking at https://honestcooking.com/spiced-buckwheat-porridge-cashew-yogurt-mulberries-maple-breakfast-bowl/