Raw Buckwheat Porridge with Banana and Coconut
I’ve been working for the last week doing loads of photography on site, which is new for me as i normally work from home doing food photography, creating recipes and working on our ebooks. I generally have plenty of time to make a nourishing breakfast, like creamy porridge that bubbles away on the stove and i get to enjoy it in peace before i get to work at my desk. But this week the mornings were early, icy cold and i struggled to get out of my cosy king size bed and off to work, with enough time to cook a creamy porridge! Plus before i have breakie i like to have some warm water with apple cider to wake up my digestion about 30 mins before i eat too. So in light of my new schedule, i decided to prepare a porridge alternative the night before that i could take with me in a trusty glass jar and eat when i got to work … and it was delicious!
My blender is always my friend when it comes to quick breakfasts and this Raw Buckwheat porridge fits into the quick fix, blender category. With a simple over night soak of the buckwheat kernels you’re on your way to a quick and healthy breakfast to take on the go with you. I’ll let you in on a little secret that might help on those mornings when you wake up and go, “s%*$, i forgot to soak my buckwheat!”. Well if you buy activated buckwheat that has already been soaked and activated, you can get away with not soaking them, so look for activated buckwheat to save you even more time! BUT i still recommend soaking the activated buckwheat in the almond milk you are going to blend it with as this will soften the seeds to get a more creamy “porridge”. Remember that nuts and seeds contain phytic acid that can interfere with mineral absorption and soaking will allow you to digest nuts, seeds and grains better.
Buckwheat is one of my favourite gluten free alternatives, it’s actually a seed, i use it for my granola or as a topping for my smoothies. You can use buckwheat in place of rice as risotto or even in tabbouleh and it’s super alkaline too! This breakfast, which could also masquerade as a light dessert, is gluten-free, dairy-free and sugar-free, plus it’s high in omega-3’s and protein from the hemp seeds and chia seeds.
I don’t like stressing about food, it’s something that’s really important to me and my friends will think that i’m crazy like that but where ever i’m going i like to make sure i have access to good, healthy food. Whether i’m making it myself or eating out i always think about it before hand so i don’t end up having to eat processed or fast food (not that i ever would!). So this Raw Buckwheat Porridge is great for those wanting a quick, no fuss, healthy and easy to prepare breakie on the go.
What you need:
- 3/4 cup activated buckwheat or buckwheat kernels
- 3/4 cup almond milk
- 2 tablespoons coconut milk/cream
- 1 tablespoon hemp seeds
- 2 tsp chia seeds
- 1 tablespoon coconut nectar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/3 cup toasted coconut flakes
- 1/2 a banana
What to do:
If you have activated buckwheat simply soak it overnight with the almond milk, however if you are using buckwheat kernels that have not been activated you will need to soak them in water overnight with a squeeze of lemon juice
Under a grill toast coconut flakes for 5 mins or until slightly golden store in jar until the morning
In the morning:
for the buckwheat soaked in water and lemon juice: rinse and strain these thoroughly and transfer to your blender and add all other ingredients except coconut flakes and banana, blend until smooth
for activated buckwheat soaked in almond milk: transfer to blender with all ingredients except coconut flakes and banana and blend until smooth. Add extra milk if it’s too thick for your liking. or add some extra buckwheat or hemp seeds if it’s too thin
Transfer to a jar or bowl and top with banana and toasted coconut flakes and cinnamon