Raw porridge cereal






For about 3 servings:

1 cup of dry buckwheat
1 cup of almond milk
(or 5 almonds, 3/4 cup water, 1 tsp sesame seed)

2 Tbs chia seeds
2 medjool dates
1/2 tsp vanilla extract
1 tsp cinnamon
(dash of sea salt to taste)

Prepare the buckwheat the day before, soak for 2 hours in a bowl, rinse and drain. Place in a sprouting jar with a mesh top and rinse roughly every 4 hours. Keep out of direct sunlight and heat. The buckwheat will be visibly sprouting after one night and can be kept for some more time until the sprouting tail has the length of the grain.
If you don’t have almond milk, start making the almond milk base in the blender, using the almonds, water, sesame, date and cinnamon. Blend in high speed, until you have a smooth frothy milk.
Add the buckwheat and all other ingredients and blend until desired consistency is achieved. I still like to see some crunchy grain, therefore I don’t blend the grains at high speed.
 The original recipes for porridge ask for a dash of salt. However, I saw that that little bit has quite an impact on the daily sodium intake, so take salt only if you think you need the taste. That’s basically it, spoon the blend into bowls and top with fresh fruit. ©2013Sabineart.com

Nutrition Facts

  3 Servings
Amount Per Serving
  Calories 299.4
  Total Fat 5.4 g
  Saturated Fat 0.6 g
  Polyunsaturated Fat 2.7 g
  Monounsaturated Fat 1.4 g
  Cholesterol 0.0 mg
  Sodium 2.3 mg
  Potassium 435.2 mg
  Total Carbohydrate 57.2 g
  Dietary Fiber 10.8 g
  Sugars 10.8 g
  Protein 10.4 g
  Vitamin A 0.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 8.6 %
  Vitamin C 0.4 %
  Vitamin D 0.0 %
  Vitamin E 5.6 %
  Calcium 9.8 %
  Copper 37.3 %
  Folate 5.3 %
  Iron 14.6 %
  Magnesium 44.0 %
  Manganese 49.3 %
  Niacin 21.8 %
  Pantothenic Acid     8.4 %
  Phosphorus     22.2 %
  Riboflavin 15.9 %
  Selenium 6.9 %
  Thiamin 5.2 %
  Zinc 10.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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