I discovered a new way to prepare buckwheat for breakfast. I saw this recipe, for Raw Buckwheat Breakfast Porridge, on Oh She Glows and finally got the courage to make it. I love Angela’s recipes. I have been a fan of hers for some time. She has some of the most creative and inventive vegan recipes I have ever seen. She also has an amazing story, so check her out.
I was a bit worried that I didn’t have the right buckwheat. I never knew before that soaking them would make them go soft. I just had organic raw buckwheat from Woolworths. They looked the same as the ones Angela used, so I left them over night to soak and this is how they looked. They were tender, but if you apply a bit of pressure to them between your fingers they break.
I actually made a half portion of this recipe, as I only had 1 cup of buckwheat left. Other then that I followed her recipe all the same. Once I rinsed the buckwheat well, I put them in my processor and added soy vanilla milk (use rice, oat, almond or soy), chia seeds, agave, vanilla extract and cinnamon. I processed them till the entire thing is nice and smooth.
To serve it I just added slices of banana, toasted slivered almonds and toasted shredded coconut.
Later, when Marco came home I made him a portion as well. He wanted it to be more like a dessert, so made a Raw Chocolate Coconut Buckwheat Porridge. I added cocoa powder, more agave and toasted shredded coconut. He really liked it too, so I think this will be a regular for a while.