Raw Banana Almond and Pomegranate Buckwheat Porridge

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My first reaction to a recipe for the raw buckwheat porridge was something like this: Raw buckwheat? Come on, now that is just too much. But the only “too much” in buckwheat porridge is being “too much” of a best breakfast ever. Seriously, go and buy some buckwheat groats, then return to this recipe. Or just read it through and then go and buy 5 pounds of buckwheat groats, because when you try this, you will want to eat it whole year long. No kidding, it is a serious threat to your oatmeal porridge breakfast routine. 😉

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I have been using buckwheat as a side dish, cooked with some vegetables, and more as a flour because it makes really nice pie crusts, cookies and cakes. I’ve also heard that Russians eat a lot of buckwheat porridge for breakfast, but that one is cooked. Therefore I got blown away by reading that buckwheat is actually a grass (with edible seeds), and not a grain. Letting it ferment over night, while standing covered in the water, helps its digestion, and helps it to make the creamiest porridge ever. I decided to give it a try some time ago with this recipe, and my skepticism disappeared with the taking the first spoon of it.

A great thing about it is that you can play with combination of flavors, fruits and milks you are using, with no end. I have tried doing it with banana and coconut, with apples and dried apricots, …but in this combination with sweet but tangy pomegranate seeds it is the best so far.

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RAW* BANANA ALMOND AND POMEGRANATE BUCKWHEAT PORRIDGE (sugar-free, gluten-free)

*although there is no cooking, this recipe is not entirely raw since I am using yogurt, but if you substitute it with any plant based milk or yogurt, or even kefir, you can have it entirely raw.

– serves 1-2 –

Preparation time: 5 minutes (+7-8 hours soaking) > Cooking time: 1 minute

Ingredients:

1/2 cup buckwheat groats

1 banana

2 Medjool dates

2 tablespoons almonds, grounded

1/4 cup thick, Greek or Greek-style yogurt (vegan replacement: oat or soy yogurt) – if using milk, reduce it to 3 tablespoons

3 handfuls of pomegranate seeds (or more if you like)

 

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Preparation:

1. Soak the buckwheat night before you will have it for breakfast.

2. Rinse it through thoroughly and place in your blender.

3. Add banana thorn into chunks, dates, almonds, and yogurt, then blend until it becomes smooth and creamy.

4. Pour in the bowl or tall glass and top it with pomegranate seeds.

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