I discovered raw buckwheat porridge about two years ago on My New Roots blog. It’s one of my favorite breakfast option since then. It’s healthy, nutritious and easy to prepare. But I know this porridge is not for everyone. It has distinctive flavor and structure. Some of you may have some concerns about eating raw buckwheat. It’s safe! The taste issue, on the other hand, well…it depends. Either you love it, or not.
But if you hesitating, I want to encourage you to try. If not the carob version, maybe raspberry one and soon I’ll post the greenish version to.
The porridge is rather thick and I like to add some milk, coffee or just water. And don’t forget about fruits!
Raw buckwheat porridge with Carob
1 cup BUCKWHEAT groats
1 tbsp apple cider vinegar or lemon
3 tbsp carob
juice from 1 lemon
4 MEDJOOL dates
½ small banana
1.Soak buckwheat in warm, cooked water. Add 1 tbsp acid. Set aside for a night or at least 8 hours. Next day, drain and rinse it very well.
2. Blend buckwheat, carob, dates and banana. Add lemon juice and water (about 1/2 cup).
3. The porridge is quite thick, so you can add extra water, milk or coffee if needed.
4. Serve with fresh fruits.