I’m just in the middle of packing for my trip home tomorrow. So while I am not really in the head space to write much today, I wanted to share this simple and fresh breakfast recipe with you before I take off. My heart is feeling pretty overwhelmed at the moment, there are so many people I can’t wait to wrap my arms around, but I know that I will miss the comfort of Math’s arms over the next month too. Can’t a girl just get all the ones she loves in the same room together? I guess that is the dream. So for now it’s just me, my buddy Ben and an empty suitcase. here we go.
See you on the other side, Canada!
RAW BUCKWHEAT PORRIDGE WITH FRESH FIGS
A raw summer porridge made from soaked nuts and buckwheat groats. Fresh figs are the season’s ultimate finale, so go get your hands on some while they are at their best! That being said, any fresh, seasonal fruit will do. The first time I tried raw buckwheat porridge, I really wasn’t sold, but the added creaminess of cashews and walnuts make this a pretty damn delicious end of summer treat! Enjoy, guys! x
Vegan, Gluten Free + Raw. Serves 2-4.
1/2 cup raw buckwheat groats
1/2 cup raw cashews
1/2 cup raw walnuts
1 + 1/2 tablespoons apple cider vinegar
6 fresh figs
1-2 cups raw nut milk (unsweetened, homemade is best!)
Zest of one orange
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
Pinch of sea salt
1 tablespoon hemp seed hearts
Maple syrup or honey, to serve
The night before, take out 3 small bowls and place buckwheat groats, cashews and walnuts in separate bowls. Cover the nuts and seeds with water and add 1/2 tablespoon of apple cider vinegar to each bowl. Let soak overnight at room temperature.
In the morning, drain the nuts and seeds in a sieve and rinse really well. Fortunately for you, buckwheat has this awesome property of making a lush goo, so don’t be alarmed if you have little in the bowl, it will get rinsed off and it is totally normal.
Place the rinsed nuts and seeds in a small blender with 2 of the fresh figs, orange zest, cardamom, vanilla, salt and nut milk. Blend until smooth and thick, adding a little extra nut milk if needed, but not so much that you make a smoothie.
Separate the porridge between 2-4 bowls, then top with remaining figs (sliced), hemp hearts, a little extra orange zest and a few raw walnuts. Drizzle with a little maple syrup or honey.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!
Dana V.November 8, 2015 at 5:15 am
Sounds like a GREAT idea for a breakfast porridge—something I’m always looking out for. Just a friendly, tip though. You have a typo (elimination of a word) at #3 of your directions. Should read … “adding a little extra nut milk if needed, but NOT so much that you make a smoothie.” (you left out the “not”). :) Can’t wait to make this!!! Yummy. :)
Jodi KayNovember 9, 2015 at 1:26 pm
Thank you Dana for catching that! I really appreciate you letting me know! I’ve made the changes now so it makes a little more sense ;) Take care, x
Dana V.November 9, 2015 at 5:56 pm
You’re welcome. :) But just a quick Q. So once fig season is over, what would you suggest in place of the fig? Just curious if you’ve ever made this and used another type of fruit. :)
Jodi KayNovember 9, 2015 at 8:15 pm
Hi Dana. I would say that stewed apples or pears would be nice with some warm spices. If you want to keep it raw, fresh persimmon and pomegranate would make a nice winter treat and well bananas are always available I guess! Hope this helps! x
Dana V.November 9, 2015 at 8:30 pm
Love the idea of the stewed apples or pears (with some spices). This is exactly why I ask as everyone has different perspectives/ideas in ways to put great flavors/textures together. Thanks so much. :)
LisaDecember 21, 2019 at 4:20 am
Looking forward to trying this. Trying to reduce fat tho…is it good without the nuts?
JodiDecember 28, 2019 at 12:13 pm
Hi Lisa! I’m not sure I would give this a try without the nuts. They’re needed for consistency and texture :)