— SERVES 1
RAW BUCKWHEAT PORRIDGE
1 DL / 80 G RAW BUCKWHEAT GROATS, SOAKED OVERNIGHT
1 DL / 100 G COCONUT MILK
1/2 DL WATER
140 G / 2 SMALL RIPE BANANAS, PEELED
1/2 TSP VANILLA POWDER
2 TSP LUCUMA POWDER (OR SWEETENER OF YOUR CHOICE)
2 TBSP RAW BUCKWHEAT GROATS
1 TSP HONEY (OR MAPLE SYRUP)
1 GRAPEFRUIT, CUT INTO SEGMENTS
SOY YOGHURT (OR ANY YOGHURT YOU LIKE)
1 - Place buckwheat groats in a bowl or jar, cover with water and soak overnight. The next morning, drain and rinse very well.
2 - Start with the buckwheat crisps. Preheat the oven to 200°C and line a baking sheet with parchment paper. In a small bowl combine buckwheat groats with honey or maple syrup. Spread out on the prepared baking sheet in a single layer. Bake for 5 to 10 minutes
or until golden. Let cool completely while you prepare the porridge.
3 - In a blender or food processor add coconut milk, water, soaked and rinsed buckwheat groats, bananas, vanilla and lucuma powder.
Blend until smooth (you can also use an immersion blender).
Pour in a bowl and top with soy yoghurt, grapefruit segments and buckwheat crisps.
- Lucuma powder is made from peruvian native lucuma fruit that has been dried and milled. I like to use it for its subtle sweet and round
taste but it can be replaced by any sweetener in this recipe.
- Feel free to make a bigger batch of buckwheat crisps to sprinkle on yoghurt, fruit salad, porridge etc. Store in an airtight container
at room temperature for up to a month.