Click here to printRaw Buckwheat Porridge & Rosewater Rhubarb
Over the summer months I start to miss porridge, this lead me to create a raw gluten free porridge alternative that can be enjoyed in the warmer weather. I’ve been noticing lots of Middle Eastern recipes have been really popular lately and in particular rosewater has been popping up so I wanted to create a recipe using this lovely aromatic flavour.
SERVES 2
ingredients
- ¾ cup Plain Buckinis (buckwheat)
- ½ cup Cashews
- 2 small peaches or apricots
- ¼ tsp cardamom
- 2 tbsp Coconut Nectar
- coconut yoghurt and bee pollen for serving
- 4 stalks of rhubarb, chopped into 5cm lengths
- ¼ cup rose water (very simple to make at home - check out our recipe!)
- ¾ cup water
- 3 cardamom pods
method
- Step 1 :Soak Buckinis and cashews separately in water overnight.
- Step 2 :In a medium saucepan over a medium heat, add the rhubarb, 1 tbsp coconut nectar, rose water and crushed cardamom pods. Poach for 3-5 minutes or until just tender. Remove carefully and keep aside. Continue to cook the leftover rosewater liquid until reduced by half.
- Step 3 :Meanwhile, drain & thoroughly wash the cashews and buckwheat before adding to a blender. Blend for 1 minute until well combined. Then add the peaches/apricots, cardamom, 1 tbsp coconut nectar and reduced rosewater syrup (save a little for serving).
- Step 4 :Divide the buckwheat whip into two bowls, top with rhubarb, coconut yoghurt and bee pollen.
Article printed from Loving Earth: https://lovingearth.net/