Raw Buckwheat Porridge with Avocado (Gluten Free & Vegan Option)
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Prep time: 
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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
  1. Drain and rinse your buckwheat and add it to a food processor with your banana & yogurt and pulse until it's nice and creamy.
  2. 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!).
  3. 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