As many of you probably know I’m a big fan of Instagram (you can find me over here). It’s a great place to find inspiration, get connected to other people from the vegan community and also to try yourself at photography, cooking and recipe developing (if it looks great, people will ask for the recipe). Sometimes I’m more devoted than others, but that’s the great thing about it: you don’t have to update daily or even regulary. I found some fantastic fellow vegans over there. One of them is Heike who kept posting amazing pictures of her vibrant buckwheat porridge breakfasts. I myself adore a good porridge but I used to keep it simple, with different kinds of oats and never dared to try another grain (buckwheat is not a grain though).
So I went to buy a package of buckwheat groats and left it in my cupboard until now. Well – I don’t really know what kept me from trying it, because there’s nothing difficult about preparing it. Just make sure you rinse it very well after soaking. The buckwheat porridge is crunchy, filling, glutenfree and healthy as heck! Also after letting it sit in the refrigerator over night it’s quick and simple to wrap up (which is actually todays topic for the Vegan MoFo) and the perfect alternative to oats.
70 g buckwheat groats (soaked overnight)
75 ml water
75 ml almond milk
1 teaspoon agave
1 pinch vanilla
Toppings, i. e. fresh fruit, nut butter, cacao nibs, chopped nuts,…
1. In a container pour buckwheat groats and enough water to cover them. Let it soak overnight in the fridge.
2. Drain and rinse the buckwheat well.
3. Add it together with the same part water and almond milk as well as the agave and vanilla to a small pot and bring it to a boil. Reduce heat and let it simmer for about 10 minutes.
4. Pour into a bowl and garnish with any topping you like. I topped it with some blueberries, baby figs, tomatillos, chopped walnuts and my homemade cashew vanilla butter.