Gluten-free raw buckwheat porridge pots

Porridge is a favourite in the Azulfit kitchen and the perfect way to start mornings with the get-up and go you need … healthy, filling and packed full of slow release energy to keep you full all morning!

It is a great nutritious and nourishing breakfast, particularly as we move into the latter months of the year to counteract the increasing Vata qualities of our environment associated with the windy, dry and cold weather of autumn and winter.

Many of us enjoy the traditional cooked oats version, but for those looking for a gluten-free option or simply interested in trying something new, buckwheat can be a fantastic alternative.

Buckwheat is very similar to a grain in taste and texture, but is actually a fruit seed related to rhubarb, making it a wonderful substitute for anyone sensitive to wheat or other grains that contain gluten. It is rich in many trace minerals, including manganese, magnesium and copper, and also a good source of the B vitamins, not to mention a great source of fibre, so definitely a great addition to any diet!

Buckwheat seeds are known as ‘groats’ and they can be used in a variety of ways raw, toasted and sprouted, not to mention buckwheat flour which is a staple in gluten-free baking.

Here we share a delicious recipe by Francine for raw buckwheat porridge pots – the perfect introduction to this superfood and a great breakfast for cold mornings!

Raw buckwheat porridge pots

Ingredients

1.5 cups of buckwheat groats
0.5 cups of dried coconut
Handful of nuts and seeds of your choice
1 tsp of cinnamon
1 tsp of cardamom
Rice milk
1 banana
0.5 tbsp date puree
To serve – berries, coconut and mixed fruits

Method:

• Combine the buckwheat, coconut, nuts, seeds and spices. Cover in rice milk and leave to soak overnight.
• In the morning, partially blend with the banana and date puree.
• Serve in small glasses, topped with blended berries, toasted coconut and fruit of your choice!

Enjoy!