Raw buckwheat strawberry porridge with rhubarb compote
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Raw buckwheat strawberry porridge with rhubarb compote

This delicious breakfast, snack or healthy treat is a wholesome and filling combination of buckwheat, cashews and strawberries. With rhubarb compote it is perfect summer food! NOTE: Prep time doesn't include soaking time of buckwheat and nuts.
Prep Time15 mins
Course: Breakfast
Cuisine: gluten-free, vegan
Keyword: buckwheat, cashews, rhubarb, strawberries
Servings: 2
Author: Tiina from My Berry Forest

Ingredients

Raw buckwheat strawberry porrigde

  • 1/3 cup raw buckwheat groats If you are not a fan of buckwheat, use 1/4 cup buckwheat and 1/3 cup cashews
  • heaped 1/4 cup cashews
  • 1 cup strawberries Either fresh or frozen
  • 1-2 pitted dates
  • 1/4 tsp vanilla bean powder
  • pinch of salt
  • NOTE: Add a little plant-based milk to the blender too, to get the ingredients blended properly! Just don't add too much, unless you want a smoothie :)

Rhubarb compote

  • 1 cup chopped rhubarb
  • 3-5 strawberries
  • 1/4-1/3 cup water
  • secret ingredient: 1 tbsp coconut butter
  • optional: ~1 tbsp coconut sugar for sweetness

Instructions

  • Soak buckwheat and cashews overnight in a bowl filled with water. Drain and rinse well before blending.
  • Blend all porridge ingredients and add more sweetness if you like.
  • Cook rhubarb and strawberries with water in medium heat for about 5-10 min or until rhubarb is soft. Stir in coconut butter and sweetener if you like.
  • Serve porridge cold with warm or chilled rhubarb compote. Enjoy this wholesome breakfast!