Raw Buckwheat Porridge

Buckwheat (although it doesn't seem like it would be gluten-free) is actually just a little seed that is so versatile, nutritious and delicious.  I enjoy it prepared in all different ways, but this refreshing porridge is a favorite of mine.  Just soak your buckwheat overnight, and wake up to a satisfying breakfast in just a couple of minutes.

(Read more about buckwheat health benefits here).

INGREDIENTS:

- 2 cups raw buckwheat groats (soaked overnight, or at least a minimum of 1 hour)

- 4 cups of filtered water (for soaking buckwheat)

- 1/2 teaspoon sea salt (for soaking buckwheat)

- 1 1/2 cups unsweetened almond milk

- 3 tablespoons Grade B organic maple syrup or raw honey (I use maple syrup)

- 1 teaspoon pure vanilla extract

- 1 teaspoon cinnamon

- pinch of sea salt

- 2 tablespoons chia seeds or chia seed gel

Optional Toppings:

- chopped fruit or dried fruit (bananas, berries, kiwi, apple, peaches, nectarines, mango, etc.)

- chopped nuts, seeds, coconut, chocolate chips, etc.

DIRECTIONS:

Preferably before going to bed, place buckwheat in a medium glass bowl, add 4 cups of filtered water, and 1/2 teaspoon of sea salt, and soak .

After soaking, rinse well in a strainer several times with filtered water.  Place buckwheat in high-speed blender, or food processor, along with the almond milk, chia seeds, and vanilla.  Process until combined and slightly smooth.  Now add in the sweetener and cinnamon.  Process for a few more seconds, and then pour into bowls and add your desired toppings and mix-ins.  Serve immediately cold, or heat up if desired.  Place leftovers in fridge and enjoy for the next few days.

Makes four 1-cup servings

(Adapted recipe from here)