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Charred Apricot Buckwheat Porridge

Charred Apricot Buckwheat Porridge

Name: Charred Apricot Buckwheat Porridge
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Cuisine: American
Ingredients: Buckwheat groats 1 cup; Lemon juice 1 tsp; Coconut oil 2 tsp; Apricots 8 - 10; Almond milk ½ cup; Bananas 1; Cinnamon 1 tsp; Mixed seeds; Coconut cream

a great summer breakfast

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10m
Serves 3
Easy
(1)

Ingredients

	1 cup Buckwheat groats soaked
	1 tsp Lemon juice or apple cider vinegar
	2 tsp Coconut oil
	8 - 10 Apricots washed, halved and pitted
	½ cup Almond milk or of choice
	1 Bananas ripe, fresh or frozen, chopped
	1 tsp Cinnamon ground
	For serving (optional):
	Mixed seeds or nuts
	Coconut cream to taste

Nutritional information

181

calories

5.3g

fat

33g

carbohydrates

4.1g

protein

0mg

cholesterol

4mg

sodium

Cuisine:

American Recipes

Ingredients

1 cup Buckwheat groats
soaked
1 tsp Lemon juice
or apple cider vinegar
2 tsp Coconut oil
8 - 10 Apricots
washed, halved and pitted
½ cup Almond milk
or of choice
1 Bananas
ripe, fresh or frozen, chopped
1 tsp Cinnamon
ground
For serving (optional):
Mixed seeds
or nuts
Coconut cream
to taste

Charred Apricot Buckwheat Porridge

Looking for a fresh and healthy breakfast option? This raw, gluten-free, vegan Charred Apricot Buckwheat Porridge could be the perfect way to add some variety to your morning routine. It is made with raw, soaked overnight buckwheat, banana, and dairy-free milk and flavored with cinnamon. Each serving is then finished with warm and slightly charred apricots, adding a delightful contrast to the cold and creamy porridge. With a little planning ahead, this simple breakfast can be on the table in 10 minutes or less.

This recipe calls for almond milk (I often make my own homemade almond milk) and coconut oil. But you can also make a vegetarian version and opt for regular dairy milk and butter.

To make the Charred Apricot Buckwheat Porridge, you will need the following ingredients:

Ingridiens for Charred Apricot Buckwheat Porridge

Steps to make Charred Apricot Buckwheat Porridge

1	Prepare buckwheat
The night before, add 1 cup buckwheat to a glass jar and cover it with about 1.5 to 2 cups water. Stir in 1 teaspoon lemon juice or apple cider vinegar.
2	Rinse buckwheat	2
In the morning, drain the buckwheat and rinse well.
3	Make apricots	5
Heat a large, heavy skillet over medium heat and add 2 teaspoons coconut oil. Add the halved and pitted apricots, with the skin side facing upwards. Cook for 2 to 3 minutes until the bottom just starts to char. Flip each apricot half, and cook for another 1-2 minutes. Remove from the heat and transfer the apricots to a plate.
4	Make porridge	2
To a blender, add the rinsed buckwheat, ½ cup milk, 1 chopped banana, 1 teaspoon cinnamon, and 2 apricot halves. Blend until well combined, smooth and creamy.
5	Serve
To serve, divide the porridge among three small bowls. Top with apricot halves. Garnish with a sprinkle of nuts or seeds and a drizzle of coconut cream if you like. Enjoy!

Stuck in a breakfast rut? Make this Charred Apricot Buckwheat Porridge. It’s raw, gluten-free, healthy and utterly delicious. Made this recipe? Let us know what you think in the comments below!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!