This healthy Raw Buckwheat Breakfast Porridge is one of my favorites no cook, gluten-free options for the morning. Have some fun and add any toppings you want. I added berries, cacao nibs and banana to this particular recipe but other fresh fruit or nuts/granola for crunch would work great too!
A few years ago, when we were leaving in New York City I took a two weeks Vegan Raw Food Intensive Training. The course was really fantastic since I learned a lot of new techniques which I wasn’t familiar with.
If you haven’t heard of the raw food diet, it’s based on the premise that cooking food creates toxic byproducts, and raw food retains vital nutrients and natural enzymes that our bodies need to process food. Think whole, unrefined food.
A raw food diet is low in calories, high in fiber and high in vitamins, minerals, and disease-fighting phytochemical. But it also has a lot of drawbacks. First of all, it is very restrictive and difficult to follow diet and second of all it is a diet low in a lot of important nutrients such as protein, calcium, and B12.
The Final Word
Like with all the other diets. My approach is to eat real whole food without having to follow a particular diet. Basically, you want to take the pros of all the diets and leave all the cons.
My Favorite Raw Techniques
- Sprouting seeds, grains, and beans – Sprouting brings seeds back to life and softens them so we can eat them without cooking.
- Nut pastes and purees can substitute for cheese and other types of dairy.
- Dehydrating vegetables can boost flavor (think dates) but also create food textures such as “chips”
- Blending or processing all kinds of ingredients can be processed to create dips, smoothies, desserts and more. Check my Raw Strawberry Cheesecake to make a delicious raw dessert.
To create this Raw Breakfast Buckwheat Porridge it’s as simple as soaking the groats for at least an hour (overnight is my preferred method though) and then mixing all of the ingredients in a food processor. You can adjust the texture of the porridge by adjusting the length of time you process it. A short amount of time will keep it on the chunky side and a longer amount of time will make it smoother.
Into the buckwheat porridge I added cinnamon and nutmeg but you can switch it up for any spice you like.
Raw Buckwheat Breakfast Porridge
This overnight coconut buckwheat porridge is a filling, healthy, and vegan breakfast porridge recipe made with buckwheat, coconut milk, and chia seeds and sweetened with dates.
- 1 cup buckwheat groats
- ¼ cup chia seeds
- 3 cups unsweetened vegetarian milk (coconut, almond)
- 2 tsp. vanilla extract
- ¼ tsp. cinnamon
- Pinch of salt
- 1 cup cashews
- 3-5 dates
- For the Toppings:
- 1/2 cup berries
- 1 banana
- 2 tbsp. cacao nibs
- Step 1 Mix buckwheat groats, chia seeds, coconut milk, water, vanilla extract, cinnamon, and salt in a bowl. Stir, cover and let it sit overnight in the fridge.
- Step 2 Soak cashews in warm water for one hour approx.
- Step 3 Drain and rinse the cashews.
- Step 4 Add the buckwheat mix, cashews and dates to the food processor and process until smooth.
- Step 5 Divide into bowls and garnish with desire toppings.