I’ve cooked with buckwheat for over a year now, whether that be in salads, porridge, as a substitute for rice or quinoa in soups/stew/curry and more, and I absolutely adore it! I’d seen a few raw buckwheat porridge creations on Instagram, I think there was a raspberry one and orange one that took my fancy and I thought, why not give it a go? Oh and I’m so glad I did!
It’s so incredibly nutty and indulgent! I couldn’t get enough! I used almond butter to flavour mine but feel free to use any nut butter/nut or fruit! I found using nut butter made it taste like you were basically eating a whole jar of almond butter! Heaven or what?!?!
I was so disappointed when I’d finished! In the future I think I’ll make a double or triple batch to last me a few days, for busy mornings or friends visiting! I imagine it would also be perfect as a dessert after a special meal! Or anytime of day really… Try halving it and having a post workout snack! Great source of protein and healthy fats!
I came up with this recipe a few weeks ago and I rarely make the same recipe within the same month again because I tend to test a completely different recipe at every meal time but writing this now is making me crave this so badly! I know what I’m soaking tonight…
For those of you that have never heard of buckwheat it’s actually not wheat! It’s both gluten and grain free! It’s actually part of the rhubarb family!! Mind boggling I know… It’s rich in magnesium as well as flavonoids which help your body absorb vitamin c and act as antioxidants in the body! It’s also known as an anti ageing beauty food as it helps prevent wrinkles! Buckwheat has a low glycemic index and high levels of digestible protein, fibre, iron and essential amino acids, as well as magnesium! It can be found raw, roasted, in groat form, flour and noodles! When buying noodles make sure you buy 100% buckwheat as many brands tend to shove wheat in there too!
Now enough of the science lets get back to the recipe!!
Ingredients – Serves 1
50g buckwheat groats
2 tbsp smooth almond butter
1 red apple
5g flaked almonds
Weigh the buckwheat into a bowl and cover with water then pop in the fridge and leave to soak overnight.
In the morning, drain and rinse the buckwheat and pour into a blender.
Add a splash of water and the almond butter and blend until smooth and creamy.
Pour into a small glass/bowl
Chop the apple into small pieces and scatter over the porridge with the pomegranate.
Toast the almonds in a dry pan over a high heat until golden and then pour over the raw porridge to finish.
Crazy good right?