Hello, Foragers! I have been spending most of my time on Facebook and Twitter. I haven't posted here in a while, but was inspired by my breakfast this morning. I think all of you should try this super easy, super nutritious breakfast bowl. However, you need to start a day or 2 early to sprout the little buckwheatlingtons.
2 cups raw sprouted buckwheat groats, (not Kasha or toasted buckwheat, I'm talkin' RAW whole groats)
.5 cup hot water or more for desired consistency. I like it thick.
2 tablespoons sprouted chia seeds (optional)
1 apple, cored, skin on
Honey or liquid sweetener (maple syrup, stevia), to taste
Pinch of kosher salt
1 tsp pure vanilla extract
1 tsp cinnamon
Fresh or dried coconut (optional)
Chopped fresh or dried fruit (banana, berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
Chopped nuts and or seeds (my choice would be crispy pecans or almonds)
Almond or sunflower seed nut butter
Toasted coconut, cocoa nibs, etc
Before I start the directions, let me say that you don't absolutely have to take the extra day to sprout the buckwheat groats. You can just do the overnight soak. But the sprouting amps up the nutrition factor, as all Foragers know. The soaking alone renders the hard raw groat into a crunchy soft groat that will break down easily in the blender.
1. Place the raw sprouted buckwheat groats in food processor or blender, along with the hot water, optional sprouted chia seeds, apple, cinnamon, vanilla, sweetener and optional coconut. My Vita-Mix blender makes the most perfect texture. Process until combined and smooth. Not heating on the stove keeps it raw-ish. If you prefer a piping hot porridge, then put it in a pan on the stove. I personally like it just warm, straight from the blender.
3. Scoop into bowls or fancy parfait glasses and add your desired toppings. Serve immediately. Place leftovers in the fridge and enjoy for the next few days. Makes about 4 cups
Read about buckwheat nutrition.