Buckwheat and chia porridge with fig, vanilla and honey

Serves 4

You can make this at the start of week to have for your breakfast, and you can eat it hot or cold. This is a no cook breakfast. Buckwheat does not need a very long soak which is great!

Buckwheat is a seed related to rhubarb. It comes from a flowering plant, and is grain and gluten free. Buckwheat contains phytochemicals such as; quercetin which is anti-oxidant and anti-inflammatory There is also rutin which is also an antioxidant. Rutin also strengthens the capillaries and circulation.

Ingredients

1 cup of raw buckwheat

¼ cup of seeds, I used pumpkin and sunflower seeds

4 tbsp chia seeds

4 dried figs, finely sliced

1 tsp cinnamon/1 tsp vanilla extract

2 tbsp honey

450ml your favourite milk or milk alternative

Method

Soak the buckwheat and pumpkin/sunflower seeds in water. Leave for a minimum of 30 minutes or overnight. I soaked for 1 hour.

Drain and rinse well then put 2/3 of the mix in a food processor with your honey and vanilla and blitz for a few seconds, you don’t want it heaps smooth- you want it like oatmeal. Take out and mix with your remaining buckwheat mix, add your chia seeds, milk and figs. Stir well. Then put in the fridge and eat during the week. You can serve hot or cold with extra milk, cream or coconut cream.