Name: Creamy Buckwheat
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: vegan
Ingredients: 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; 1/2 tsp ground cardamom; 1/2 tsp vanilla extract or ground vanilla

Description

This breakfast looks like dessert! But no worries this creamy buckwheat recipe is all good and easy to make and digest.

Ingredients

Scale

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
1/2 tsp ground cardamom
1/2 tsp vanilla extract or ground vanilla

Cook Mode Prevent your screen from going dark

Instructions

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.
Topping:
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.