Yes, it´s another recipe made in a food processor/high-speed blender. Sorry, not sorry. A high-speed blender is my life, and now that I’m a proud owner of Blendtec blender its hard for me not using it all the time. That’s the most used appliance in my kitchen.
And no, I’m not getting paid for advertising Blendtec. I just love it so much that I can’t stop using it or talk about it.
This buckwheat porridge can be made of either overnight soaked buckwheat or sprouted. Soaking is an important step to remove phytic acid, so don’t skip it. Soaking also activates the nutrients and increases enzymes and vitamins of buckwheat. I prefer soaking overnight, cause usually, I don’t know what I’m going to eat a few days ahead. Sprouting buckwheat takes 2-3 days.
If you are not lazy like me, and you choose to sprout them, make sure that you don’t buy toastet buckwheat groats.
- 2 dl (1 cup) buckwheat groats
- 1 dl (½ cup) non-diary milk ( I used oat milk)
- 3 medjool dates
- vanilla extract to taste
- 1 dl (½ cup) frozen raspberries
- Soak buckwheat groats in water for a few hours or overnight(or sprout for 2-3 days).
- Rinse buckwheat under running water.
- Mix buckwheat, non-diary milk, dates and vanilla extract in a high-speed blender or food processor. Process until smooth.
- Add more milk to adjust the consistency to your liking.
- Pour porridge into a bowl.
- Add frozen raspberries into a blender and process until smooth.
- Pour raspberry mixture into a bowl and make a swirl with a fork.
- Serve and enjoy.