Vegan + Gluten Free
- 1/2 cup Buckwheat Groats, ground*
- 2 1/2 cups Water or Plant-Based Milk**
- 1 cup Strawberries, whole
- Sunflower Seeds
Add the ingredients to a medium pot, saving the toppings for later, and put the heat on high.
Bring the contents of the pot to a boil, then reduce the heat to medium.
Stir frequently until the buckwheat takes on a porridge consistency and the strawberries have softened considerably.
Remove the pot from the heat, pour contents into a serving dish, and add desired toppings.***
* You can get whole buckwheat groats, but it won’t get that thick porridge consistency. Simply mash them in a mortar and pestle or give them a good blitz in a food processor before using.
** I like to use half water, half hemp milk.
*** If you’d like it sweeter, I recommend adding some maple syrup or honey. The more ripe, juicy, and in-season the strawberries are, the sweeter it will be naturally. Try it first then decide.
If you’d like the dish even creamier, try adding a spoonful of coconut cream before serving.