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