This recipe was lightly adapted from Oh She Glows’ Raw Buckwheat Breakfast Porridge. I prefer to use dates as a sweetener rather than the liquid sweetener in the original recipe, because they’re a whole food rich in fibre, vitamins and minerals.
Ingredients:
2 cups raw buckwheat groats
4 cups water
1½ cups unsweetened plant milk (I used buckwheat milk; soy, oat or almond would also be great)
2 tbsp chia seeds
1/2 cup chopped dates
1 tsp vanilla extract
1 tsp cinnamon
8 prunes, pitted and diced
2 bananas
2 cups fresh or defrosted frozen blueberries
2 tbsp desiccated coconut
Method:
Place buckwheat groats and water in a large bowl. Leave in the fridge overnight to soak.
In the morning, transfer buckwheat to a strainer and rinse thoroughly. Set aside 1 cup of soaked buckwheat.
Place remaining buckwheat in a food processor or blender, along with the plant milk, chia, dates, vanilla and cinnamon. Process until smooth. Add reserved whole buckwheat, and use the pulse function to mix it in without homogenising.
Divide between 4 serving bowls or parfait glasses. Top with sliced banana, blueberries and a sprinkle of coconut, and serve immediately.
Leftover buckwheat mixture can be stored in the fridge for up to 3 days; best if toppings are added just before serving.
