Getting out of bed in the morning is much easier when you’ve got a beautiful breakfast like this too look forward to! This vegan take on yoghurt is creamy and sweet and also packed with raw soaked buckwheat that brings lots of fibre and essential minerals to the mix. Make it the night before, top with your favourite seeds and fruit and you’re good to go!
165 g/1 cup raw buckwheat groats, soaked in water for at least 3 hours or overnight and drained
125 ml/ ½ cup almond or coconut milk
6–8 frozen strawberries (or 175 g/ 1 cup frozen raspberries)
¼ teaspoon pure vanilla extract
2 stoned/pitted dates, soaked in hot water for 5 minutes
1 tablespoon ground flax seeds/ linseeds
1 teaspoon maca powder (optional)
squeeze of fresh lemon juice
pinch of sea salt
berries and diced mango
fresh edible apple blossom
Place the soaked buckwheat and all the other porridge ingredients in a blender and process until the mixture is as smooth as possible, scraping down the sides with a silicone spatula from time to time, to make sure everything is well incorporated. Timing will depend on your particular blender, but this could take anywhere from 1–5 minutes blending time.
Serve with your chosen toppings. Store in jars in the refrigerator for up to 3 days, if desired.
For more healthy breakfast recipes, check out The New Porridge by Leah Vanderveldt. Photography by Clare Winfield © Ryland Peters & Small.