Raw Buckwheat Porridge with Avocado (Gluten Free & Vegan Option)
Author: Teffy Perk
Prep time:
Total time:
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.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/raw-buckwheat-porridge-avocado