Raw Buckwheat Breakfast Porridge

Great for Week 1

4 Servings

Ingredients

2 cups raw buckwheat groats, soaked overnight, drained and rinsed
1 cup almond milk
1/4 cups maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract, or 1 vanilla bean, seeds scraped out
1 tablespoon ground flax meal
1 pinch sea salt
1/3 cup shredded, unsweetened coconut

Directions

1. Place the buckwheat groats in a food processor and pulse a few times to break down. Add the almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and process till the mixture has a smooth consistency (but with some texture remaining).

2. Pulse in the coconut and adjust seasonings. Divide porridge into four bowls and serve, topped with fresh berries, chopped nuts, or sliced bananas.