New look on a classic breakfast!
2 cups water
1 cup Pocono Whole Buckwheat Groats
1/2 teaspoon salt
2 tablespoon maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup soy creamer or soy milk (almond or hemp will also work)
Options to add on top
Golden mulberries or raisin or chopped dates
Handful flax seeds
2 tablespoon chia seeds
Spoonful of almond butter
Few sliced peaches, frozen or fresh (other fruits and nuts are welcome!)
Add the water and groats to a soup pot.
Add in the salt, cinnamon, maple syrup, vanilla. Bring to a boil, cover with lid and reduce to a simmer.
Allow groats to simmer for at least ten minutes – check the texture of the groats. They should be squishy, but not mushy or too watery.
Once the groats have cooked to a tender state with all the water absorbed, add in the soy milk or creamer and continue to simmer with the lid off.
Add in the chia seeds, flax seeds and dried fruit and anything else that you want to melt into the porridge. A spoonful of vegan buttery spread is also nice.
Simmer until nice and thick. Then turn off heat. I like to allow my groats to col and thicken about ten minutes before serving.
Serve with fresh or thawed fruit, another splash of soy milk and some optional spices and nuts on top.
Buckwheat and Chia Seed Pudding
Melissa’s Banana and Buckwheat Pancakes