Creamy Buckwheat Porridge
If you are a fan of oatmeal for breakfast, I highly suggest that you give this warm buckwheat porridge a try. Not only is it just as easy to prepare, but once blended it has a rich and creamy porridge-like texture.
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Prep Time: 5 minutes -
Cook Time: 5 minutes
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Total Time: 10 minutes
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Yield: 1 serving -
Category: Breakfast -
Method: Blender & Stovetop
Category:
Method:Ingredients
- 1/2 cup buckwheat groats, raw
- 1/2 cup almond milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cardamom, ground
- 1 tablespoon almond butter
- 1 Medjool dates, pitted
- Salt
Instructions
- In a bowl, cover buckwheat groats with water and soak overnight or for at least 2 hours. In the morning, or when soaked, strain water and rinse well.
- Place the strained buckwheat groats into a blender and blitz a few times to help break them down.
- Add milk, vanilla extract, ground cardamom, almond butter, pitted date, and a pinch of salt to the blender and process the mixture until a creamy and smooth consistency forms.
- Add the mixture to a saucepan on low-medium heat and cook for about 2-3 minutes, stirring occasionally, to help the mixture warm and thicken. If you find the mixture too thick, add an additional splash of almond milk until the desired consistency is reached.
- Once heated, transfer the buckwheat to a bowl and serve as is or add toppings of your choice.
Nutrition
- Serving Size: 1 bowl
- Calories: 472 calories
- Sugar: 17 grams
- Fat: 13 grams
- Carbohydrates: 84 grams
- Fiber: 12 grams
- Protein: 14 grams
Find it online: https://kaynutrition.com/creamy-buckwheat-porridge/
