Rhubarb Buckwheat Porridge with Green Figs

Rhubarb Buckwheat Porridge with Green Figs

This rhubarb buckwheat porridge is the perfect summer breakfast, and it’s full of vitamins and minerals thanks to all of the superfood ingredients it puts to use (i.e., buckwheat groats, chia seeds, figs, coconut oil).

Raw buckwheat groats are soaked in water overnight along with apple cider vinegar. Soaking the buckwheat groats in water along with an acid makes them easier to digest and provides the body with more direct access to the vitamins and minerals within them. As you soak them, they become slightly gelatinous, so you’ll want to be sure to rinse off the “goop” (technical term) that accumulates during the soaking process. Then, you’ll add the buckwheat groats to a blender along with almond milk, almond butter, coconut oil, chia seeds, pure maple syrup, vanilla, cinnamon, and cardamom. After a few pulses, you’ll have a creamy, nutrient-packed raw porridge. You can enjoy the buckwheat porridge as is, but I recommend making the rhubarb compote. It’s delicious and adds a sweet tang to the porridge that renders it downright addictive. I like to blend the compote directly into the porridge, but you can layer it if you prefer. As a final touch, green figs and pepitas garnish the pale pink breakfast.

Ingredients

  • 1 cup raw buckwheat groats
  • 2-3 cups water
  • 1 tablespoon apple cider vinegar
  • ½ cup unsweetened almond milk
  • ¼ cup pure maple syrup
  • 1 tablespoon almond butter
  • 1 tablespoon chia seeds
  • ½ tablespoon coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • pinch of ground cardamom
  • 1½ cups sliced rhubarb (about 1 large stalk)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon water
  • ¼ teaspoon cardamom
  • 4 green figs, cut into wedges*
  • pepitas
Read the whole recipe on Blissful Basil