My Fermented Buckwheat & Cashew Porridge is ideal if you wanna just change things up every now and again. As you prepare it the night before (or even 2-3 nights), it’s also great for those very early mornings and you just can’t be bothered with doing anything at all.
You can also vary it and adjust it to your personal likings quite easily. You can use any nuts (without skin) that you want and you can substitute the nut butter, yoghurt & fruits for your personal favourites. This way you can make this dish 100% yours. And don’t forget, that you can use any toppings you like. Simply bear in mind, that berries are full of fibre & polyphenols and are therefore perfect if you want to keep your breakfast healthy, as well as delicious.
Why ferment something?
Now, maybe you’re wondering: “Why would you ferment your breakfast?”
Well, that’s actually quite and easy answer. Once you ferment the buckwheat, all the positive nutrients multiply and the buckwheat becomes some sort of super grain. I mean, why wouldn’t you want something delicious you’re eating to be super healthy as well, right? You can make this with sprouted buckwheat, too. Simply wash & drain your buckwheat groats every 8 hours, after soaking them overnight. They should be ready after 2 days. Once fully sprouted, the amount of nutrients is even higher. Also, make sure not to use water with chloride in it as it’s stopping your body from absorbing the beneficial nutrients.
I will publish an entire blog entry in relation to this topic soon. Stay tuned!! 🙂
Fermented Buckwheat Cashew Porridge
- 1/2 cup buckwheat groats
- 1/2 cup cashews (or anyother nuts without skin)
- 0.5 l almond milk (or any other nut milk)
- 1 tbsp almond butter
- 3 dates
- berries as topping
- mango as topping
- 1/2 banana
- Firstly, we start with soaking the buckwheat groats. The night before you want to eat it, wash the buckwheat until the water runs clear. Then, place it into a bowl with water. The water should be 1 cm above the groats as they will expand overnight. Place a kitchen towel or plate over the bowl and leave to soak overnight. Place the cahsews in a different bowl, covered with water, and also soak overnight.
- Before preparing the porridge, place the dates in a bowl and cover with boiling water. Let them soak for about 5 minutes.
- While the dates are soaking, drain the buckwheat groats and cashews and place them into a food processor or mixer, together with the banana, dates, almond butter and almond milk. Mix until smooth & creamy.
- Serve in a bowl, topped with different berries, some mango and different seeds.
I hope you enjoy my fermented Buckwheat & Cashew Porridge & I’d love to see your versions of it.
For more breakfast recipes, such as my instant porridge recipe, click here.
For all other recipes, click here.
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Until next week,