This recipe takes about 10 minutes to make and serves 1 person.
This pink buckwheat porridge is actually a totally raw, whole foods plant based/vegan and gluten-free recipe and it’s so good too! It is really refreshing and also filling, nice subtle sweet, flowery and lovely. It’s awesome as a breakfast as well as for lunch. And although I call it a valentine’s day recipe, you can of course also eat it on any other day and make it just for yourself if you don’t have a valentine.
ingredients:
- 75g raw whole buckwheat, soaked overnight
- 3/4 cup or 75g raspberries, fresh or frozen + some for topping
- 1 apple
- 2 tbsp. hemp seeds or some soaked cashews + some for topping
- 1/2-1 tsp. rose water
- 1/2 tsp. cardamom
- 100 ml water
- Some dates (optional to make it sweeter)
Directions:
- The day before: rinse the raw buckwheat in a strainer with water, then put it in a bowl, jar or other container along with at least double the amount of water. Also add the cashew nuts (if that’s what you use) to it to soak along with the buckwheat, but leave a few cashew nuts to use as topping. You don’t have to soak hemp seeds, if that is what you use. If you want to use dates, you can also soak those separately in the 100 ml water you want to use for the porridge.
- When you’re ready to prepare the porridge, rinse the buckwheat and cashews again in a strainer and add them to your blender. Set a little bit of the soaked buckwheat aside to use as topping.
- Clean and cut the apple, add half of it to your blender and cut the other half into smaller pieces to use as topping. Same for the raspberries, set some aside for the topping and put the rest of them into your blender.
- Add the other ingredients to your blender too and blend the porridge until smooth.
- Serve the porridge topped with apple, raspberries, buckwheat and cashews or hemp seeds. I also added some dried edible flowers on top for decoration. Enjoy!
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