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!
As much as I dislike the weather in Houston, I love our year-round growing season. Tropical variants thrive and we are able to have farmers markets all year due to our lack of frost and deep freezes. Just recently I passed by a house in my sister’s neighborhood with a papaya tree in the front yard, it’s thin boughs laden with fruit. Every fiber of my being wanted to hurriedly pick one and run away but I took a deep breath and chose to exercise a bit of restraint while ogling them from afar.
After spying the papaya beauties it got me wondering why I didn’t see more tropical variants at the farmers market? And then as if by some crazy cosmic coincidence, there was a vendor that very next market selling papaya, papaya plants, malibar spinach, and passion fruit. I immediately gravitated toward the wrinkly-skinned passion fruit. I had barely paid and set the fruit into my bag before I was making plans to pair the juicy, tart flesh with some nice, sweet bananas.
Cutting into passion fruit instantly reminds me of my visits to Hawai’i and Tahiti. It smells tropical, more so than anything I’ve ever come across. It’s also a rather interesting looking fruit, sporting a wrinkly, dimpled skin on the outside and brilliantly yellow flesh punctuated by dark seeds on the inside. It pairs really well with bananas to offset their natural sweetness. But to be honest, it goes well with pretty much any other fruit.
I decided to use my locally grown passion fruit in these breakfast parfaits made with layers of a vanilla coconut buckwheat porridge and fresh banana slices. I ended up eating them with toasted and chopped cashews for a bit of crunch, but I’ll leave that part up to you 🙂
Buckwheat Porridge Parfaits with Banana & Passion Fruit
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegan
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
More often than not, I go to the farmers market without a plan. I walk past every table, seeing what’s available and taking note. In a way, I let the items speak to me, coming home with those that have the loudest voice. As I start to purchase beautiful vegetables, fruits, and herbs, a plan will start to come together in my head. Sometimes it’s a well articulated one, other times it’s a general idea. One Saturday in particular as I walked around the market taking part in my usual routine, the thought of a turmeric curry popped into my head. It seemed odd at first seeing as it was probably 90 degrees out at the time and I was drenched in sweat at 9 in the morning, but I decided to go with it. To follow my gut. I returned home with a bag full of pale green Asian eggplant, tangled green and purple long beans, and a voluminous bunch of both sweet potato greens and basil. These beautiful, local goods were destined to be cooked in a turmeric spiced broth laden with fresh basil.