Rhubarb Buckwheat Porridge with Green Figs

This pretty pink vegan rhubarb buckwheat porridge with green figs makes an ideal
summer breakfast and is chock-full of vitamins and minerals thanks to all of the
superfood ingredients it puts to use (i.e., buckwheat groats, chia seeds, figs,
coconut oil).

Servings: 3 -4

Author:

Prep Time
8 hours, 10 minutes

Cook Time
12 minutes

Total Time
8 hours, 22 minutes

Course:

Breakfast Porridge

Cuisine:

Vegan gluten-free Grain-Free plant-pased

Instructions

1 Pour the buckwheat groats into an airtight container. Pour 2-3 cups water over
top or as much is needed to completely cover the groats. Stir in apple cider
vinegar. Soak for at least 8 hours or overnight in the refrigerator.
2 Once the buckwheat groats have soaked and softened, strain them in a colander
and rinse thoroughly, making sure to rinse off any gelatinous material that
accumulated during soaking.
3 Transfer the groats to a high-powered blender along with the almond milk, maple
syrup, almond butter, chia seeds, coconut oil, vanilla extract, cinnamon, and
cardamom. Pulse everything in the blender to desired smoothness.
4 I like to make the compote the night before, so that everything is simple to
throw together in the morning.
5 Add the sliced rhubarb, maple syrup, water, and cardamom to a medium sauce pan
over medium-high heat. Cook for 10-12 minutes or until the rhubarb is tender and
beginning to fall apart.
6 You can either add the rhubarb compote to the blender with the buckwheat and
pulse to fully incorporate it (that's what I like to do) or you can layer the
compote and the porridge.
7 Pour the porridge into a glass and top with the green figs and pepitas.
8 Serve immediately or refrigerate for later.

Rhubarb Buckwheat Porridge with Green Figs

Course:

Cuisine:

🧂 Ingredients

Instructions

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