Banana, Date & Almond Buckwheat Porridge
If you’re familiar with the concept of overnight oats, buckwheat porridge is similar but with a slight twist. Buckwheat is one of those ingredients that not may people are familiar with, outside the health community of course! You can now easily get hold of buckwheat as it’s available in most supermarkets and online. I’ve also noticed more and more brands adding it to their granola, muesli and snack bars.
Buckwheat is an awesome grain to add to your diet. It’s a good source for things like magnesium, manganese, copper as well as fibre.
Buckwheat porridge can be enjoyed both cold or warm. To make the cold, raw version, you need to soak your buckwheat overnight to make it easier to digest without needing to cook it. It’s the same idea when making overnight oats, the buckwheat will soak up all the liquid, plump up and become softer. I used my Optimum 9400 powerful blender by Froothie to blend all the ingredients into beautiful, smooth and creamy perfection. Find out more about my blender and why I love to use it!
Despite the name implying it contains wheat, it’s actually wheat and gluten free so it’s a great option if you have a gluten allergy or trying to stay away from gluten. This recipe is also dairy free, vegan and refined sugar free.
- Place your buckwheat groats in a bowl, pour over enough water to cover them and leave them to soak overnight.
- Drain and rinse your buckwheat then place in a blender/food processor.
- Add the rest of the ingredients in and start blending.
- Blend until everything until you have a smooth creamy porridge like consistency.