Raw Sprouted Buckwheat and linseed porridge with fruit
This is a beautiful summer breakfast when it is too warm for porridge. It also makes a good alternative to oats, which are closely related to wheat and can cause similar problems. The addition of ground linseed gives this just the right texture for porridge, making this glorious raw porridge almost like a dessert. You can cook it if you want but raw is just right for summer and keeps all the nutrients intact.
Ingredients
- 2 cups buckwheat groats to be soaked or sprouted
- 8 dessertspoons Flax Farm ground linseed oil
- 8 teaspoons Flax Farm cold-pressed linseed oil
- 1/2 banana or cooked rhubarb, cooked or raw apple
- a few drops vanilla extract or cinnamon, optional
- 1 teaspoon raw honey or other sweetener, optional
- fruit and berries optional, for topping
- A little liquid, milk, kefir, water
- 1 tablespoon Chopped nuts or seeds optional
Instructions
- Place sprouted/soaked buckwheat, linseed oil, honey (or sweetener of choice) and banana (or other fruit) in a food processor with enough liquid to process. Blend really well on most powerful setting until it is creamy.
- Add ground linseed and vanilla extract and blend a few moments more. Add extra liquid if needed.
- Pour into serving bowls, top with fruit, nuts and seeds.
