Author Notes: This recipe has all of the satisfaction and comfort of hot cereal, sans heat, which makes it perfect for summer. Feel free to get creative with toppings and mix-ins! —Gena Hamshaw
Serves: 4
Ingredients
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2
cups raw buckwheat groats, soaked overnight, drained, and rinsed
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1
cup almond milk
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1/4
cup maple syrup
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1
teaspoon cinnamon
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1
teaspoon vanilla extract, or 1 vanilla bean, seeds scraped out
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1
tablespoon ground flax meal
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1
pinch sea salt
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1/3
cup shredded, unsweetened coconut
Directions
- Place the buckwheat groats in a food processor and pulse a few times to break down. add the almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and process till the mixture has a smooth consistency (but with some texture remaining).
- Pulse in the coconut and adjust seasonings. Divide porridge into four bowls and serve, topped with fresh berries, chopped nuts, or sliced bananas.
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Photo by James Ransom
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Photo by James Ransom
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Photo by James Ransom