Ingredients
Scale
- 1 cup buckwheat groats (soaked for 6+ hours or overnight)
- 2.5 cups almond milk (or your preference)
- 1/2 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
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon cardamom
- 2 honeycrisp apples (grated)
- Cashew yogurt (to serve (or your preference))
- Dried mulberries (to serve (about 1/2 cup))
- Drizzle of maple or honey (to serve)
Instructions
- 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.
- 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.
- 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!
- Category: Breakfast