Serves 2
Ingredients
5½oz / 150g / 1 cup of buckwheat soaked in ½ pint / 285mls / 1 cup of water
1 ripe banana
4oz / 115g / ½ cup of blueberries
2½fl oz / 75mls / ¼ cup almond milk (any other non-dairy milk is great though if you don’t have almond milk)
1 tbsp almond butter
1 tbsp of chia seeds
1 tbsp of maple syrup (optional)
To serve, I like some of my cinnamon pecan granola with a mixture of fresh berries, nuts, seeds, raisins, goji berries and cacao nibs.
Preparation method
- Place the buckwheat in a bowl of water and leave overnight to soak – this is an essential step!
- Once you’re ready to make your porridge, drain the water from the buckwheat and rinse it well. It will be a bit gooey, so rinse until the water coming out from your sieve is clear.
- Place two-thirds of your buckwheat in a blender with the almond milk, chia seeds, banana, blueberries, almond butter and maple syrup (if you’re using it). Blend the mix for a minute or so until it’s creamy but not totally smooth, then place it in a bowl and stir in the remaining third of the buckwheat. Serve and enjoy!