Ingredients
1 cup buckwheat groats
1 – 1 and 1/2 cups almond milk (or any plant milk)
half a handful of Icelandic moss
1/2 tsp cinnamon
1 tsp pure vanilla, from Rapunzel
pinch of salt
Method
Soak the buckwheat groats over night. If you don’t have that long, it works to let them sit in the water for 2-3 hours. Drain the water from the groats and rinse with cold water.
The Icelandic moss needs to soak in water as well, but an hour is enough. Make sure not to use too much or the porridge will become bitter.
Add the almond milk and buckwheat groats to a sauce pan and let it simmer on low heat for about 5 minutes. Add the Icelandic moss and boil it for about 5 minutes more. Stir in cinnamon, salt and vanilla towards the end.
Serve with blueberries, fruit or whatever you like. I used wild blueberries and granola and it was delicious.
It’s different how thick people like their porridge. I prefer mine rather thick and think it’s nice to pour some almond milk over. Those who prefer a thinner porridge simply add more plant milk before boiling.
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