Author: Bite-sized thoughts, adapted from the many other buckwheat porridge recipes available online
1/2 cup raw untoasted buckwheat groats, soaked in 2 cups of water for a few hours or overnight
1 medium apple, core removed and cut into quarters (no need to peel)
1/2 to 3/4 cup raspberries or other fruit, to serve
After soaking your buckwheat groats, drain them and rinse well. Add to your food processor or blender, along with the apple. Process until creamy and semi-smooth, approximately 1 minute. Add the milk and vanilla and process to incorporate. Stir in the sultanas.