By Chef: Sarah Britton
Posted: March 24, 2015
Looking for a power-packed breakfast? High protein, high fiber, gluten-free, versatile, portable, and insanely delicious. It’s also super easy to make, and perfect for those mornings when you need to get outside in the sun as quickly as possible. Obsessed!
- 1 cup buckwheat groats, soaked overnight
- 1 Tbsp. acidic medium, such as lemon juice or apple cider vinegar
- 3 Tbsp. hemp seeds
- ½ cup / 125ml milk of your choice or water
- 1 frozen banana
- 1 Tbsp. bee pollen (optional), plus more for garnish
- juice of ½ lemon
- ½ tsp. ground cardamom
- 1 vanilla bean, seeds scraped
- 3 cups 275g raspberries (fresh or frozen, organic if possible), 1 Tbsp. maple syrup
- Cover buckwheat with warm water and one tablespoon of the acidic medium of your choice. Let sit overnight. The next morning, drain and rinse very well.
- In a blender, food processor, or high-speed blender (this works the best) blend the raspberries and maple syrup until they are liquid. Spoon out about 3-4 tablespoons worth of puree and set aside.
- Without removing the remaining raspberry puree or cleaning the machine, add in the drained and rinsed buckwheat groats, and all other ingredients. Blend on highest setting until desired consistency is reached (I like mine rather smooth, but some may like a little tooth to it). Season and sweeten to taste.
- To assemble, spoon some of the buckwheat porridge into a bowl and swirl with about a tablespoon of the raspberry puree per portion, and sprinkle with bee pollen. To make a fancy presentation, use a glass, such as a tumbler. Layer the porridge and raspberry puree, then drag a spoon up the side of the glass, swirling the two shades of pink together. Garnish with bee pollen and a raspberry. Store leftovers in the fridge for up to two days.
How is the porridge raw you ask? The trick to making this treat, is soaking overnight. It’s an easy way to enjoy completely uncooked grains, in their full nutritional force.