Happy Friday friends! I managed to get out of L.A. with the cat in tow before traffic today. Miracles do happen! Falcore and I are hanging in Ventura with Jason for the weekend. So far he’s liking it here which makes me happy. I’ve never traveled with him before other than to move and I’d like to be able to start bringing him up here. We’ll see how this visit goes.
I’ve got a satisfying summer breakfast recipe to share with you today. I love my cooked buckwheat porridge in the morning but lately it’s too hot to eat a warm meal in the morning. I have big smoothies like this one, but on the days I am looking for something a little more hearty I’ll opt for a raw version of buckwheat porridge.
Okay so just to be clear this really doesn’t resemble porridge but it’s the closest name I could come up with and it’s what I’ve been calling this breakfast since I started making these several years ago. You might remember my Cardamom Ginger and Raw Pink Porridge from a few years back my and. This week I’m sharing an updated recipe on a summer breakfast staple.
I’ve written in the past posts about the benefits of soaking and sprouting buckwheat. It’s got all the info you need on why soaking is awesome and how to do it. For this recipe I just use the soaked buckwheat groats but you can make it with the sprouts too just don’t dehydrate them.
What I love about this breakfast besides the fact that it is a nutrient power meal is that it literally takes 5 minutes to make in the morning if you soak your buckwheat groats the night before. Wake up, rinse them off well (they can get gooey, don’t be alarmed!) and throw everything in the blender.
I prefer a smooth consistency here so I blend everything for about 40 seconds. You pulse it for a chunkier texture or keep a few tablespoons of the soaked buckwheat out and stir it in later for a nice crunch.
One of my favorite summer pies is peach blackberry. It reminds me of growing up in the South. After 2.5 years of living in Southern California I finally got my hands on some sweet peaches! They are still pretty small compared to the ones back home but at least they taste good. Since blackberries are pretty tart I added 1/2 of a banana and 2 large dates to the mix. Buckwheat has a wonderful nutty flavor and pairs well with many different fruits.
Summer Buckwheat Blackberry Peach Porridge
- 1 c. buckwheat groats
- 1 tsp. lemon juice
- 1/2 c. almond milk
- 1 medium peach, pit removed
- 1 c. blackberries
- 1/2 banana
- 2 large pitted dates
- 2 tsp. ground vanilla
- 1 cardamom pod
- 1/4 tsp. ground cinnamon
- Squeeze of lemon juice
- Pinch of Celtic sea salt
- 1 medium peach sliced into wedges for topping
- Rinse the buckwheat groats in several changes of water.
- Place them in a medium size bowl and cover with room temperature filtered water.
- Add the lemon juice and cover with a cloth. Let soak overnight on the counter. In the morning rinse it very well in several changes of water.
- In your high speed blender add the soaked buckwheat, almond milk, peach, blackberries, banana, dates, spices, lemon juice and salt. Blend on high until you reach the desired consistency.
- Adjust seasonings to taste.
- Pour into small bowls or glasses and top with sliced peaches.
- Serve at room temperature.
You can easily make a double batch and store it in an airtight container in the fridge for 2-3 days. If you don’t have blackberries blueberries would work great in their place, frozen berries are an option as well.
There you go! If you make this recipe I would love to hear how it goes. Feel free to comment or tag me on Instagram, @ashley_neese. Wishing you an awesome weekend!