by Wendy Lilley 1 min read
I gave this recipe a try the other weekend and tweaked it a bit by adding some Vanilla Happy and Oats and it was the best porridge I've ever tasted.
serves 2 hungry people
6 tbsp white quinoa, rinsed and soaked in water 10-12 hours
6 tbsp buckwheat groats, rinsed and soaked in water 10-12 hours
1/2 cup oats
1.5 cups almond milk (or any milk of your choice)
pinch of salt
1 vanilla bean, seeds scraped out
1/2 teaspoon of ground cardamom
1 tablespoon of Vanilla Happy
seasonal fruit like pomegranate, figs and apples
drizzle of maple syrup
sunflower seeds or nuts
1) Rinse and drain the soaked buckwheat and quinoa. Combine in a medium saucepan together with the oats & milk, salt, vanilla seeds and cardamom.
2) Bring to a boil and lower the heat. Gently simmer for about 20 minutes (10-15 minutes if your seeds are sprouted), stirring occasionally. Add more oat milk if you like.
3) Serve immediately and stir in Vanilla Happy and top with fruit of your choice, maple syrup and sunflower seeds or nuts.
* I served mine with maple syrup, poached pear, apple, walnuts and pumpkin seeds