Raw buckwheat porridge with Apple, Dates & Tahini

vegan Vegan breakfast vegan food Vegan recipe

Author: Agnes Shrill Hagen 

Blog: https://linktr.ee/cashewkitchen

Instagram: https://www.instagram.com/cashewkitchen

Agnes is based in Northern Sweden, her blog is about big dreams and about working hard to achieve those aspirations. In addition to recipes, you will also find texts on creativity, self-care, running a lifestyle business, as well as some rants about navigating a sometimes overwhelming social pace as a highly sensitive and introverted individual.

1 serving

1 cup whole buckwheat, soaked overnight 
1 small apple, saving 1/4 of topping 
1 tablespoon tahini 
2 small or 1 large dates medjool dates
about 1/2 cup any milk 
1/4 lemon, juice, 
a pinch of salt


Topping suggestions:
Nut butter
Maple syrup, 

The night before: Soak buckwheat with plenty of water. Soak the dates even if they are dried. If you use fresh or medjool dates they do not need to be soaked.

In the morning: Rinse buckwheat thoroughly to remove any residue and the gelatinous membrane. Mix plain with the other ingredients. You can choose to mix quickly for a thicker and more grainy texture, or longer for a smoother, more smoothie-like feel. Add 1/4 of the apple for topping. Dilute possibly with more milk if necessary.

Top with sliced ​​apple, nut butters, nuts, cinnamon and possibly maple syrup. Enjoy your breakfast!

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