Buckwheat Porridge

Serves 4-6

Ingredients:

2 cups raw, hulled buckwheat kernels.

6 cups soy milk

Method:

The night before, wash thoroughly through a mesh strainer with cold water, then place in a bowl and cover with enough water to cover by a few inches.  Add 1 tbsp apple cider vinegar or lemon juice, cover and leave at room temperature overnight.

In the morning wash the kernels well with cold water, removing any slimy texture (perfectly normal!!)

Add to a slow cooker with 6 cups hot soy milk, and let cook on low for approx. 1 - 1.5 hours, until creamy.  Alternatively cook in a saucepan on the stove-top for approx 30min.

Serve with tahini, maple syrup, spices (eg cardamom, cinnamon or nutmeg), toasted nuts or seeds, or fruit. (Photo above shows buckwheat porridge served with maple syrup, cinnamon, baked apples and Fereni (rice porridge) - find the recipe in the Desserts section)

*Soaking raw buckwheat is a simple way to boost it's nutritional value, reduce cooking time and makes it much easier to digest.