Change up your breakfast routine with this delicious, raw buckwheat groats porridge. It’s a super quick recipe made by soaking buckwheat groats and almonds overnight, and finishing in a food processor with strawberries, tahini, and cinnamon.
- 1 cup (180 g) raw buckwheat groats
- ¼ cup (40 g) raw almonds (see note 1)
- ¼ cup (60 ml) tahini (see note 2)
- ½ teaspoon cinnamon (see note 3)
- 2 cups (270 g) chopped, stemmed strawberries (see note 4)
- Fresh fruit, diced
- Shredded coconut
- Maple syrup
- Agave nectar
- Place the buckwheat groats and almonds into a medium bowl, and add cold water to cover them by about 4 inches (10 cm). Soak on a kitchen counter, partially covered with a lid or plate, for 8 hours, or overnight.
- Rinse the soaked groats and almonds under cold running water, until the water runs out clear. Drain and place them into a food processor bowl fitted with an S-blade. (You can also use a high-speed blender).
- Add the tahini, cinnamon, and strawberries, and process until the mixture resembles a coarse paste. (Add a tablespoon or two water if the consistency of the porridge is too thick).
- Sweeten the porridge if you like and top with your favorite topping.
- The buckwheat porridge will last, covered, in the refrigerator for up to 3 days.
- note 1 – sub almonds with other raw nuts: walnuts, cashews, hazelnuts, pistachios, Brazil nuts, pecans, or macadamias
- note 2 – sub tahini with almond or peanut butter
- note 3 – sub cinnamon with dried ginger, ground cardamom or ground allspice
- note 4 – sub strawberries with your favorite fruit (seedless and skinless is the best): mango, blueberries, apples, pears, bananas, or pineapple