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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Raw apricot buckwheat “porridge”

August 14, 2015 by Ania - 2

easy, gluten-free, healthy, raw

raw apricot buckwheat porridge portion

This fresh, raw, gluten-free breakfast might be just the thing to add some much-needed variety to breakfast. I don’t know about you guys but it seems that breakfasts tend to be the kind of meals where it’s easy to get stuck in a rut. Unless you are one of those lucky souls who rises and shines straight away, it can be challenging to be creative first thing in the morning and it’s way easier to grab the same thing every day.

My summer breakfast of choice is a dairy-free Bircher muesli, but sometimes, I want to shake things up a bit. When I’m feeling indulgent I make pancakes, but usually I’m after a filling, nutritious and added sugar-free breakfast to start the day off the right foot. The recipe is super quick and tasty. It’s a perfect way to start a hot summer day when you crave something refreshing. It uses ripe apricots for a natural burst of sweetness and soaked buckwheat for filling thickness and a satisfying crunch.

ripe apricots

blended apricots

raw apricot buckwheat porridge two portions

raw apricot buckwheat porridge

Print
  • serves: 2
  • prep: 15 min
  • cooking: 0 min

Ingredients

  • 1 cup of raw buckwheat (soaked overnight)
  • 1 tbsp lemon or lime juice
  • 4 apricots
  • 1 banana (chopped and frozen is better)
  • 80-100 ml almond milk
  • ½ tsp ground cardamom
  • ½ tsp cinnamon
  • ½ vanilla pod, seeds scraped
  • a handful of chopped pistachios, to garnish (optional)

Method

  1. Put buckwheat in a bowl of water, add lime or lemon juice. Leave to soak overnight. Once soaked, drain and rinse well.
  2. Put chopped apricots in a blender and blend until smooth or until there are a few small chunks still left whole – it depends on what you like. You may need to add a trickle of water to get your blender going. Transfer the mixture to a bowl and keep the blender for step 3 (no need to wash it).
  3. Put banana, 2/3 of rinsed buckwheat* and milk into the blender and blend until it turns into a thick smoothie. Add cinnamon, cardamom and vanilla seeds and give it another whirl. Add the rest of buckwheat and mix it in with the spoon.
  4. Spoon blended apricot into glasses and swirl it around to coat the sides. Pour buckwheat mixture in the middle. Garnish with chopped pistachios and mint if you like.

Notes

*You can add all of the buckwheat at once, but I prefer some crunchiness so I only blend 2/3 of it and add 1/3 whole, at the end.

This recipe is an adaptation of Raspberry ripple buckwheat porridge from the amazing My New Roots blog.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

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  1. ilze says

    February 20, 2016 at 11:26 am

    Your recipes look fantastic!
    Looking forward to try most of them. Thank You for inspiration! Have a wonderful day!

    Reply
    • Ania says

      February 20, 2016 at 1:28 pm

      Thanks ilze! Hope you’ll get to try them all and i’d love to hear your feedback on the ones you try :)!

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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