Breakfast this morning:
Raw Buckwheat Porridge
2 cups raw Buckwheat Groats (Rinse thoroughly.)
4 cups water
1.5 cups non-dairy Milk
2 Tbsp Chia seeds
1/4 cup agave nectar
Pinch of sea salt
1 tsp pure vanilla extract
1 tsp coriander (optional)
Directions:
1. In a bowl or jar, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak overnight. After soaking, rinse well in a strainer several times.
2. Place all but 1/2 cup buckwheat groats in food processor or blender, along with the almond milk, chia seeds, agave, coriander and vanilla. Process until combined and slightly smooth. Stir in the extra buckwheat.
3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Makes 4, 1 cup servings.
Optional Toppings: berries, chopped fruit or dried fruit, chopped nuts, seeds, nut butter, coconut, ground flax seed.