|8 h||0 min||4|
|1 cup||Buckwheat groats, dry (soaked overnight)|
|2 tbsp||Maple syrup, pure|
|1/2 cup||Almond milk, unsweetened (or water)|
|1/2 whole lemon(s)||Lemon juice|
|1 tsp||Vanilla extract, pure|
1. Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.
2. Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.
3. Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.
4. Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.
*Prep time reflects overnight soaking of buckwheat groats.