Raw Carrot Cake Buckwheat Porridge
Nutrient-rich buckwheat groats are soaked overnight and blended with warming spices, walnuts, coconut butter, dates, and grated carrot to yield a raw porridge that tastes like a spicy-sweet piece of carrot cake.
Servings: 3 -4
Ingredients
- 1 cup raw buckwheat groats
- 2-3 cups water
- 1 teaspoon apple cider vinegar
- 1 cup grated carrot (approximately 1 medium-large carrot)
- ¾ cup almond milk or other plant-based milk
- 4-6 pitted medjool dates or to taste
- 2 tablespoons raw walnuts
- 1 tablespoon coconut butter*
- 1 teaspoon pure vanilla extract
- 1 ¼ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ⅛ ground nutmeg
Topping Ideas
- grated carrot
- pepitas
- walnuts
- hemp seeds
- drizzle of almond butter
Instructions
- Pour the buckwheat groats into an airtight container and add 2-3 cups water or as much as needed to completely cover the groats. Stir in the apple cider vinegar, and cover. Soak for at least 8 hours or overnight.
- Once the buckwheat groats have soaked and softened, strain off the water 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 grated carrot, almond milk, dates, raw walnuts, coconut butter, vanilla, cinnamon, ginger, and nutmeg. Blend for approximately 1 minute or to desired smoothness.
- Pour into 3-4 glasses, and add toppings.
Notes
*I highly recommend using coconut butter and not substituting or omitting as it adds a creamy texture and tones down the chalkiness of the buckwheat groats.
I like to make a batch of this on Sunday and refrigerate the servings in airtight jars to enjoy for breakfast throughout the week.
I like to make a batch of this on Sunday and refrigerate the servings in airtight jars to enjoy for breakfast throughout the week.