Cinnamon Vanilla Buckwheat Porridge
- Cooking Time: none
- Servings: 2-3
- Preparation Time: 15-20 minutes
- 1 1/4 cups raw buckwheat groats, soaked for 12 hours, rinsed and drained
- 1 cup flaked prepared (germinated and dehydrated) oats
- 1 ripe pear
- 6 dates or prunes, pitted
- 1" vanilla bean
- 1/2 teaspoon Ceylon cinnamon
- 1/2 teaspoon mesquite
- 4 tablespoons germinated buckwheat (from above batch)
- 3/4 cup fresh-squeezed orange juice or water
- Assorted fresh and dried fruits of preference
- Reserving 4 tablespoons of the germinated buckwheat, mix together with the oats in a bowl until evenly distributed. Set aside.
- Place the reserved buckwheat in a blender along with the next seven ingredients and blend until completely smooth and creamy. Pour into the buckwheat/oat bowl and incorporate until evenly distributed.
- Stir in by hand and top with additional fresh and dried fruits from an assorted variety, such as apricots, bananas, raisins, figs, berries, currants, etc.
I always enjoy trying to recreate my favorite old comfort foods out of living foods, as simply as I can. It's a nice challenge for me, and a sweet treat when it comes out just right. So, lately I've had porridge on my mind . . . I saw an inspiring recipe for a buckwheat porridge the other day, just looking at it intensified my cravings for a hearty bowl of porridge! I set to work with my dear sister immediately in the kitchen and together, with the Lord's blessing, we achieved our goal: an energizing, wholly nourishing bowl of Buckwheat Porridge loaded with the creamy flavors of ripe pears and bananas, topped with raisins and a hint of mesquite (I just couldn't resist!), and chock full of live enzymes, antioxidants, vitamins, minerals, and nutrients! Praise the Lord because it's all that and frugally simple! :)