This pretty pink vegan rhubarb buckwheat porridge with green figs makes an ideal summer breakfast and is chock-full of vitamins and minerals thanks to all of the superfood ingredients it puts to use (i.e., buckwheat groats, chia seeds, figs, coconut oil).
This rhubarb buckwheat porridge is the perfect summer breakfast, and it’s full of vitamins and minerals thanks to all of the superfood ingredients it puts to use (i.e., buckwheat groats, chia seeds, figs, coconut oil).
Raw buckwheat groats are soaked in water overnight along with apple cider vinegar. Soaking the buckwheat groats in water along with an acid makes them easier to digest and provides the body with more direct access to the vitamins and minerals within them. As you soak them, they become slightly gelatinous, so you’ll want to be sure to rinse off the “goop” (technical term) that accumulates during the soaking process.
Then, you’ll add the soaked buckwheat groats to a blender along with almond milk, almond butter, coconut oil, chia seeds, pure maple syrup, vanilla, cinnamon, and cardamom. After a few pulses, you’ll have a creamy, nutrient-packed raw porridge. You can enjoy the buckwheat porridge as is, but I recommend making the rhubarb compote. It’s delicious and adds a sweet tang to the porridge that renders it downright addictive. I like to blend the compote directly into the porridge, but you can layer it if you prefer. As a final touch, green figs and pepitas garnish the pale pink breakfast.
A quick note about figs | I know there are some mixed thoughts on vegans and vegetarians eating figs due to the way that they’re pollinated (i.e., a fig wasp nestles into the fig and is then digested by it), but because it’s a natural process and the fig wasps need figs to thrive, I still eat figs. If you don’t eat figs, simply omit them but they do add an abundance of nutritional goodness (e.g., boost fertility in women, mineral powerhouses, and packed with calcium and potassium).
This breakfast is energizing and full of heart-healthy, cholesterol-reducing ingredients. I recommend making the rhubarb compote the night before. That way, all you have to do in the morning is toss the ingredients into a blender, pulse a few times, pour the porridge into glasses, and garnish. You can even distribute all 3-4 servings into separate mason jars, garnish, seal, and toss them in the fridge for quick grab-and-go breakfasts throughout the week. Eating healthy doesn’t have to be complicated!
Today’s Sound Bite is Wings by Haerts. It’s a sweet, airy tune with gorgeous vocals and a catchy beat.
One more thing: Healthy Recipes Magazine, an electronic magazine available through iTunes, is featuring my 5-Ingredient Chocolate Covered Ice Cream Bars in their current issue. More importantly, they’re kindly offering all Blissful Basil readers a free 3-month subscription to the magazine with no strings attached. Just use this link to access the free subscription (http://healthyrecipesmag.
Rhubarb Buckwheat Porridge with Green Figs
For the Raw Buckwheat Porridge
- 1 cup raw buckwheat groats
- 2-3 cups water
- 1 tablespoon apple cider vinegar
- 1/2 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
- 1/2 tablespoon coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of ground cardamom
For the Rhubarb Compote
- 1 1/2 cups sliced rhubarb (about 1 large stalk)
- 2 tablespoons pure maple syrup
- 1 tablespoon filtered water
- 1/4 teaspoon ground cardamom
- 4 green figs, cut into wedges*
- Pour the buckwheat groats into an airtight container. Pour 2-3 cups water over top or as much is needed to completely cover the groats. Stir in apple cider vinegar. Soak for at least 8 hours or overnight in the refrigerator.
- Once the buckwheat groats have soaked and softened, strain them in a colander and rinse thoroughly, making sure to rinse off any gelatinous material that accumulated during soaking.
- Transfer the groats to a high-powered blender along with the almond milk, maple syrup, almond butter, chia seeds, coconut oil, vanilla extract, cinnamon, and cardamom. Pulse everything in the blender to desired smoothness.
For the Rhubarb Compote
- I like to make the compote the night before, so that everything is simple to throw together in the morning.
- Add the sliced rhubarb, maple syrup, water, and cardamom to a medium sauce pan over medium-high heat. Cook for 10-12 minutes or until the rhubarb is tender and beginning to fall apart.
- You can either add the rhubarb compote to the blender with the buckwheat and pulse to fully incorporate it (that's what I like to do) or you can layer the compote and the porridge.
- Pour the porridge into a glass and top with the green figs and pepitas.
- Serve immediately or refrigerate for later.