Either savory or sweet, buckwheat is always a good idea. I can run out a lot of things, but never out of buckwheat. I can pretty much say I eat buckwheat more or less every day. The taste is amazing, a combination of rice and wheat. But buckwheat is absolutely free of wheat, grain and gluten. It’s a warming (yang) food that I crave most in the winter. And it’s versatile. You can’t go wrong with this seed. It’s nature’s most perfect gift. It looks and is used as a cereal grain, but in fact buckwheat is a fruit seed closely related to rhubarb. A gluten-free ‘grain’! Oh yeah! This creamy buckwheat cream is a delicious variation on the cooked buckwheat.
I always like to soak my nuts and buckwheat. I noticed my digestion is way better if I do so. Simply place the buckwheat and nuts in two separate jars, cover with water and leave for a night to soak. Rinse well and drain.
- 230 gram raw hulled buckwheat groats
- 1 cup of walnuts and/or cashews
- juice of one grapefruit or orange of you like it more sweet
- 2 green apples
- 2 cups of water for soaking
- ½ tsp ground cardamom
- ½ tsp vanilla extract or ground vanilla
- Place the buckwheat and nuts in two separate jars, cover with water and leave for a night to soak. Rinse well and drain.
- Next you'll need to blend the soaked buckwheat groats and soaked (overnight) nuts with the apples, grapefruit juice, vanilla and cardamom (and/or cinnamon). Blend until smooth and serve.
- This porridge can be kept for 3-4 days in the fridge. So when covered with a lid you can easily store this as an on the go breakfast.
- For the topping I used basically a few ingredients that I used before, such as the porridge itself, walnuts, buckwheat and a pinch of cardamom (or cinnamon). But of course there are so many great options to make this porridge look/taste even more delicious (if that is possible). You could top it with berries, cacao nibs, coconut flakes, goji berries, mulberries, chopped dates or a nut butter.
photos by the green creator (c) (copyright)