Friday, October 5, 2012

Raw Buckwheat Porridge

Okay, so the name doesn't necessarily sound appetizing, but don't knock it till you try it! This is, by a mile, my new favorite go-to breakfast food. There is zero prep time in the mornings once you've made a big batch of this. Just ladle into a bowl, throw some fruit or whatever else you want on top, and chow down. And unlike oatmeal, I could eat this plain with no toppings or extra sugar or anything and still be 100% satisfied.

Raw Buckwheat Porridge

Beautiful, isn't it? Sweet, almost snow-white, creamy in texture, and deliciously frosty, this could ac almost pass as a very filling dessert. So good! And, wonderfully enough, so simple. The best part of all is that it is super healthy and packed with fiber.

Step 1: Soak the groats. I start with 2 cups of groats and 4 cups of water, letting them sit overnight in the fridge. You should be able to find these at any health food store, and probably large grocers as well. Make sure they are whole raw groats, not anything that has been cut or processed! Here is what they look like:

Raw, unprocessed, whole buckwheat groats.

Let the groats soak overnight in plenty of water in the refrigerator.

Step 2: Rinse the groats. This is the hardest part. When you take them out of the fridge in the morning, you'll notice that everything got a little slimy. Don't be alarmed! Like a flax egg, the buckwheat groats caused the water to congeal a little. Drain them and rinse them with a fine colander or strainer. They don't have to be perfect, just make sure they are cleaned off for the most part (you don't want slimy porridge!).

Step 3: Process everything together. Place the rinsed groats in a large food processor (I had to do mine in two batches since the one I have is tiny). Add the following ingredients and blend until smooth:
  • 1 and 1/4 cups milk (I used sweetened vanilla almond milk)
  • 2 tbsp chia seeds
  • 1/3 cup agave nectar
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1 and 1/2 tsp ground cinnamon
If you've never used chia seeds before, you can find them in natural foods stores and in the spice section of larger grocery stores. They are a little pricey, but a little baggy from the bulk spice counter will last a while and won't cost much at all.

Chia seeds.

Also, feel free to add an extra dash or two of milk as you are processing in order to achieve the desired texture. I (accidentally) made the first batch rather coarse and the second batch very smooth, and when I mixed them together the result was lovely. I like a little bit of bite with mine. Play around with it to figure out what you like best.

Step 4: Top and serve. I have found the my favorite topping is diced strawberries, but a mixture of raspberries and blackberries are lovely as well. I didn't think that bananas worked as well, but then again I am picky about my bananas. You could do any sort of dried fruit, nuts, seeds, etc. Be creative--there is pretty much no way to go wrong!

A big thank you to Angela at Oh She Glows for this recipe. That is currently my favorite website and every single recipe of hers that I've tried as been amazing. Check it out!

No comments:

Post a Comment