I love green smoothies in the morning, but sometimes I crave something different.
Buckwheat porridge is what I’ve turned to these days for a change. Buckwheat is actually a member of the rhubarb family, not wheat, thus it is gluten free. Buckwheat is filling as it has a long transit time through your digestive tract. Add in some berries for antioxidant power, and you’ve got yourself a solid breakfast or snack.
Simple, tasty & nutritious!
1 cup of raw buckwheat groats soaked overnight (I use the Bob’s Red Mill Brand)
1 1/4 cup unsweetened almond milk
Up to 1 tsp maple syrup (or leave out completely like I do)
1/4 tsp cinnamon
1/4 tsp vanilla powder
1 cup of berries of your choice—my favorites are blueberries and blackberries
1 Tablespoon hemp seeds
Thoroughly rinse the buckwheat groats.
Add the groats, almond milk, maple syrup, cinnamon and vanilla to a blender and blend until smooth and creamy. It will have a porridge consistency.
Top with the berries and hemp seeds and enjoy!
Author: Cori Bernardo
Editor: Catherine Monkman
Photo: Author’s Own