November 7, 2014

Raw Buckwheat Porridge with Avocado (Gluten Free + Vegan)

Breakfast + Brunch, Budget Friendly, Dairy Free, Gluten Free, Raw, Recipes, Vegan, Vegetarian

I’ve always been a breakfast person.

When I was younger I’d wake up for school and head straight to the kitchen in my PJs, ready to pour my bowl of morning cereal. While my sugar-laden breakfast cereal days are gone, the love for a bowl of yumminess in the morning still remains, and nothing says a comforting good morning like delicious bowl of porridge.

Now, I love avocado, and I already add it to every single meal, so it was only a matter of time until it made its way into my breakfast porridge. It was fate you guys, destined to happen.

This is an amazing raw buckwheat porridge, as its not too sweet that it’ll make you crash after eating it but sweet enough that you enjoy every single spoonful. I’ve used banana to make it naturally sweet and also added some vanilla seeds because, well, vanilla equals love.

Raw Buckwheat Porridge with Avocado (Gluten Free & Vegan Option)

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Prep time

5 mins

Total time

5 mins

Author: Teffy Perk

Serves: 1

Ingredients

For the Porridge

1 cup buckwheat groats, soaked overnight in water and 1 tablespoons lemon juice
Half a banana
2 tablespoons shredded coconut
1 tablespoons chia seeds
Half a vanilla pod, seeds scraped out
1 heaped tbsp coconut yogurt (you could also use greek if you eat dairy)
1 tablespoons maca powder (optional)
Splash of water

Toppings

1 small avocado (or half a medium one)
Handful frozen or fresh raspberries
Cashew Butter
Bee Pollen (omit if vegan)
Cacao Nibs

Instructions

Drain and rinse your buckwheat and add it to a food processor with your banana & yogurt and pulse until it's nice and creamy.
Add in your shredded coconut, vanilla seeds, chia seeds and maca powder. Pulse a few times until combined (add in your splash of water if you feel it needs to be thinned out!).
Pour into a nice bowl and add your toppings!

Notes

AVOCADO - Simply chop your avocado in half, remove the pip, and use a spoon to scoop out the flesh. Chop it into long strips and arrange over your porridge!

BUCKWHEAT - Soak it overnight by covering it in a bowl with water and adding a bit of citrus, such as lemon juice or apple cider vinegar.