Raw Raspberry Buckwheat Porridge (Gluten and lactose free)

Serves: 2

Prep time: 10 minutes (not including overnight soaking)

Ingredients:

  • 1 cup buckwheat groats, soaked overnight
  • 1 cup frozen raspberries
  • 1 ¼ cup unsweetened almond milk (or any other plant-based milk)
  • 1 tablespoon almond butter (or any other unsweetened natural nut butter)
  • 1 medjool date, pitted
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax seed
  • ¼ teaspoon cinnamon
  • Pinch salt

Topping ideas (for 2 bowls)

  • ¼ cup chopped almonds (or any other nut)
  • ¼ cup fresh or frozen berries (raspberries or blueberries)
  • 2 tablespoons goji berries
  • 1 tablespoon hemp seeds
  • 1 tablespoon almond butter (or any other unsweetened natural nut butter)

 

Directions:

  1. Drain the buckwheat using a fine mesh strainer, rinse under cold water and transfer to a blender along with all other ingredients.
  2. Blend on high until all ingredients are combined.  If you prefer a little more texture, don’t blend until completely smooth.
  3. Divide buckwheat porridge between two bowls and top with toppings of your choice.

*If the porridge is a little too thick for your liking, add an additional ¼ cup of almond milk.

Adapted from: www.riseshinecook.ca