Raw sprouted buckwheat porridge with figs and cacao nibs

A good breakfast is without doubt the best way to start the day if you ask me. I simply don’t work without breakfast. It is my favorite meal of the day, and whenever I get the chance I have two breakfasts (especially when I workout) – or sometimes brunch instead of lunch.

And even if I love a warm breakfast like scrambled eggs, fried eggs or cooked porridge during the colder months, I’m smitten by this raw porridge made of sprouted buckwheat. With lovely ripe figs and cacao nibs it’s been on repeat on my breakfast table lately.

I almost always have a jar of sprouting buckwheat and/or other grains/beans/seeds on my windowsill. The buckwheat is great either to sprout for this porridge, or (when sprouted 2-3 days) added to salads or stews. I also love to have a jar of mung beans sprouting as they sprout so fast – they’re ready to use in about 36 hours only.

This porridge can be made of either buckwheat that has been soaked overnight or buckwheat that has been sprouted 2-3 days. Soaking and/or sprouting not only removes phytic acid, but also activates the nutrients and significantly increases the vitamin and enzyme content of grains, beans and seeds. Turning them into nutritional power foods in a few days – so go ahead and start sprouting!

I hope you like it as much as I do. Be back soon!

…

Raw sprouted buckwheat porridge with figs and cacao nibs

serves 2

1 cup raw buckwheat groats (soaked overnight or sprouted 2-3 days)
1 avocado
1/2 tbsp raw honey
1/4 tsp powdered vanilla
pinch of sea salt (optional)
juice from 1/2 lemon
water to adjust consistency
…
fresh figs, thinly sliced
hemp seeds
cacao nibs
honey or agave syrup

1) Mix all ingredients for the porridge in a blender until smooth. Add water to adjust the consistency to your liking.
2) Top the porridge with figs, hemp seeds, cacao nibs and honey/agave syrup if you like a sweet touch. Blackberries are lovely with this too!