Description
Soaked buckwheat groats are blended into a creamy porridge with coconut cream and layered with bananas and passion fruit in these vegan and gluten free breakfast parfaits. These are perfect for hot summer days as there’s no cooking required!
Ingredients
- 1 cup of raw buckwheat groats, soaked 6-8 hours or overnight
- 2–3 tbsp maple syrup (depending on how sweet you want it)
- juice of 1/2 a lemon
- 4–5 tbsp coconut cream or coconut milk
- 1 vanilla bean or 2 tsp vanilla extract
- pinch of fine sea salt
- 2 bananas
- 3 passion fruit
Instructions
Once the buckwheat groats have soaked, drain and rinse them then add them to a blender along with the maple syrup, lemon juice, 4 tbsp of the coconut cream or milk, the contents of 1 vanilla bean, and a small pinch of salt. Blend until smooth, then taste and add more maple syrup or coconut cream as needed. If you want a thicker consistency, you can chill the porridge until the fat in the coconut cream/milk firms up.
Prepare your fruit: cut the banana into slices and cut each passion fruit in half. To serve, layer the porridge, banana slices, and passion fruit pulp in a glass or jar. Or, pour the porridge into a bowl and serve the fruit on top.
Makes 2 generous servings.
Notes
- If you are not able to find passion fruit, go for any sweet-tart fruit such as berries or pineapple. To pick a good passion fruit, look for wrinkly skin and a fruit that feels slightly heavy for its size.
- Prep Time: 15 minutes
- Category: breakfast