Raw Buckwheat, Walnut, & Date Porridge

in Recipes

We’ve discussed my strange love of soaking and sprouting things before. It’s so much fun, just so cool, and nutritionally awesome that I thought I’d share it with you again…with more raw buckwheat porridge!

Boy oh boy, I cannot get enough.

This has been my breakfast of choice when I want something fast and easy in the morning. Unlike overnight oats, which of course I adore, these aren’t stored in the refrigerator overnight – so they’re not that cold. But just like oats, this raw buckwheat porridge is an ideal way to start your day off right. Why? Because your digestion absolutely loves it when you soak things. Here’s why:

Everyone loves a good soak – especially nuts, seeds, legumes, and grains. All nuts & seeds have phytic acid, a substance that reduces our absorption of minerals like iron, calcium, zinc, and magnesium. When you soak your nuts, seeds, legumes, and grains, the phytic acid breaks down and allows our bodies to readily absorb those important minerals. Nuts also have high amounts of enzyme inhibitors, which do a number on the digestive system if consumed in excess. Soaking nuts allows the enzymes to break down allows us to readily digest them easily and happily. When we soak the raw walnuts in this recipe, they actually taste far creamier and smoother and make our porridge absolutely perfect while providing superman digestive abilities.

Soaking buckwheat groats also has its perks too. Besides being a gluten-free breakfast option, (buckwheat is actually a seed – despite its name) soaked buckwheat groats offer up a wide variety of nutrients, fiber, folate, zinc, protein, and antioxidants too.

Those soaked goodies get all blended together with medjool date sweetened almond milk and a pinch of cinnamon for warmth and flavor. I absolutely love the natural sweetness that dates give, but feel free to add in a tablespoon of raw local honey if you prefer sweeter buckwheat porridge. Dates, by the way, are a great fruit to consume in the morning. They’re packed with natural sugars, which digest easily in our bodies to give a little energy boost and fiber to ensure regular digestion. They’re also high in nutrients and vitamins, including potassium, calcium, magnesium, Vitamin A, Vitamin B-6, and Vitamin K.

Are you ready for a simple and filling breakfast porridge with digestive and nutritional powers? Get soaking!

Raw Buckwheat, Walnut, & Date Porridge

Serves 2

1 cup buckwheat groats, soaked in water overnight
½ cup raw walnuts, soaked in water overnight
1 cup almond milk, unsweetened
6 medjool dates, pits removed
½ teaspoon cinnamon
1 tablespoon chia seeds

Place buckwheat groats and raw walnuts in separate glass jars, cover with water, and let sit and soak at room temperature overnight. In the morning, thoroughly rinse both until water runs clear.

In the base of a high-speed blender add almond milk, dates, and cinnamon. Blend on high until dates are completely incorporated into the milk – about 30-50 seconds. Add in the soaked buckwheat groats, walnuts, and chia seeds and pulse on and off until everything is semi-broken down. For a thicker porridge texture, pulse for less time, and for a smoother porridge texture, pulse longer.

Divide porridge mixture between two bowls or jars and top with berries, pomegranate seeds, additional chia seeds, nuts, bananas, nut butter, or any other kind of delicious topping. Eat at room temperature & enjoy! Leftovers can be stored in the refrigerator for up to 2 days.

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