2cupsraw buckwheat groatssoaked overnight, drained, and rinsed
1cupalmond milkor coconut or hemp milk
ΒΌcuppure maple syrup
1tspcinnamon
1tspvanilla extract
1tbspground flax seeds
2tbspalmond butter or sunflower seed butter
pinchsea salt
unsweetened coconutshredded
1cupfresh berriesyour choice
1bananasliced
Instructions
Place the soaked buckwheat groats in a food processor and pulse a few times to break down.
Add the non-dairy milk, maple syrup, cinnamon, vanilla, flax, almond butter, and salt, and process until the mixture has a smooth consistency.
Pulse in the coconut. Divide porridge into four bowls and serve, topped with fresh berries and sliced bananas. Delicious served cold in the summer or heated up in the winter; stores well in the fridge!