I sat here trying to figure out what else to call this besides porridge. Because porridge makes me think of watery oatmeal and bland, cafeteria style breakfast mush. Also, Goldilocks and the three bears.
But I can’t think of another word because that’s what it is! Porridge. Creamy, cinnamony, blended breakfast porridge. Made from buckwheat! Have you tried it? Buckwheat, contrary to it’s name, is a gluten-free grain. When cooked up it’s much like a nutty version of rice. But here we blend it up – so it’s smooth and velvety. It’s just delicious and I can’t wait for you to try!
First- the process requires some forethought, as the buckwheat blends best when soaked. So soak your buckwheat for at least an hour, but longer is fine. After rinsing and straining, it gets added to the blender with almond milk and spices and swirled until nice and smooth. That’s it! Enjoy right away and save the leftovers for all week long. One bite and you’ll understand all the hype:)
And if you’re wondering where to get buckwheat, the almighty ‘zon is where I get mine: here. But Whole Foods sells it in the bulk bins and most grocery stores have it in the grain aisle. Just look for RAW buckwheat groats, not kasha (toasted buckwheat) or it will be bitter and not what you need for this recipe.
Best enjoyed with a hot cup of coffee, lots of toppings, and someone you love. xx Karlie
- Soak buckwheat groats at least 1 hour, or overnight.
- Rinse and drain buckwheat groats, making sure to get the film off of them.
- Place soaked groats in blender with all other ingredients. Blend until smooth.
- Taste and add or adjust sweetener to your taste.
- Pour into bowls and add toppings. Enjoy!
Will keep up to one week in the fridge.