Raw Buckwheat Porridge Green Kitchen Stories

Raw Buckwheat Porridge
Serves 2

1 cup / 250 ml whole buckwheat, soaked
1 cup / 250 ml walnuts, soaked
2 green apples, cored and cubed
1 orange, juice
tsp ground vanilla or vanilla extract
tsp ground cardamom
fresh berries and bee pollen for topping

Place buckwheat and nuts in two separate bowls, cover with water and let soak for minimum 1 hour or preferable overnight.
Rinse and drain. Place all ingredients in a food processor (or use an immersion blender) and blend until smooth, add water if needed. Aim for a porridge-like consistency.

Scoop into jars and top with fresh berries and bee pollen or pomegranate, bee pollen, cacao nibs, coconut flakes and nut butter.
Keeps for a couple of days in the fridge.



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