“a warming, nutritious, satisfying start to the day”
what you need
3/4 cup buckwheat groats, rinsed
2 tbsp chia seeds
3 medjool dates, pitted and diced
1 1/2 cups coconut milk
1/2 cup water
1 tsp vanilla paste
1/2 tsp cinnamon
1 pear, diced
1/4 cup walnuts
1 tbsp raw honey
coconut yoghurt (to serve, optional)
what to do
Mix buckwheat, chia seeds, dates, cinnamon, vanilla, milk and water in a bowl. Cover and let sit in the refrigerator overnight.
In the morning, transfer the buckwheat mixture to a medium saucepan. Add diced pear. Cook over low heat, stirring occasionally for 10 – 12 minutes or until it reaches your desired consistency.
If you wish, dry roast the walnuts in the oven on 150°C for approximately 6 – 8 minutes. Remove and chop roughly.
Transfer buckwheat porridge to serving bowls, sprinkle with chopped walnuts and drizzle with honey. Serve with coconut yoghurt, if desired.
Serves 4.
recipe by Kristin J for go natural foods
The Wholefood Pantry Organic Chia Seeds
2die4 Activated Organic Walnuts
