Buckwheat and Blueberries Porridge

INGREDIENTS:

Makes 2 portions.

  • 100g of buckwheat groats
  • 5 pitted dates
  • 1 teaspoon of coconut oil
  • 1 teaspoon of ground cinnamon
  • 15 blueberries
  • Pinch of pink himalayan salt
  • 10ml of coconut blossom nectar
  • 5 whole almonds
  • 10g of desiccated coconut

METHOD:

  • Soak your buckwheat groats over night in
    double the amount of water (8-12 hours).
  • Drain and rinse after they have soaked.
  • Place into the food processor (chunky
    texture) or blender (fine texture) and add the
    dates and 500ml of water.
  • Blend until smooth.
  • Place into a large saucepan.
  • Add salt, cinnamon and coconut oil.
  • Bring to the boil and simmer for 5-6 minutes
    stirring regularly.
  • Mash your blueberries in a bowl with the
    back of a fork.
  • Place your porridge into bowls and mix in
    your mashed blueberries.
  • Top with desiccated coconut, chopped
    almonds and a drizzle of coconut blossom
    nectar.