Thursday, October 18, 2012

Sprouted, Fermented, erm.. Stirfried, Vegan Buckwheat Porridge.. with Berries

This is a bit unconventional

The result of a desperate recipe save that ended up so delicious that I have been eating it for breakfast.. a lot (ok, every day..).

You need to start with sprouted, fermented buckwheat. That requires a couple of days forethought. Take your buckwheat groats today (Thursday) and soak them for 24 hours in a warm place. Then rinse, cover and let sit for another 24 hours.

Then on Saturday you are ready for breakfast.

Into the blender (or processor) goes:

* 2 tbsp of the sprouted buckwheat
* 1 banana
* erythritol (or preferred sweetener)
* dash of salt
* 2 tsp vanilla essence

Zap it until the whole business looks a bit like cake batter. Buckwheat is mucilaginous, so it makes a nice, creamy kind of mush (official cooking lexicon, I believe).

Once it is done (and this is the weird bit), heat 'some' (say 1-2 tsp) coconut oil in a nonstick frypan and pour the batter in there. Let it bubble a bit like a pancake (except it won't set) then dump half a cup of berries (fresh or frozen) in there and swoosh it all around until it turns a bit 'gluey' and porridgey.

Scoop into a bowl and top with coconut milk.

Or coconut yogurt

It's also ok without.

This has about 6g protein, even without any animal products, but the main thing is.. you can't stop eating it.


  1. Yay! I may have found a use for that buckwheat I've had sitting in the pantry

  2. Mmm, how long can you keep the sprouted buckwheat for? Just thinking about how much to make in one batch.

    1. I keep more than one bowl on the go at all times. I'd say they are good for 4-5 days.

    2. There is also the method of blending the buckwheat THEN fermenting it for another 24 hours. That's nice too and probably gives a better ferment.

    3. Awesome, I'll give it a go, sounds yummy. I bought some buckwheat just for this yesterday :)

    4. Is that blending JUST the buckwheat, then fermenting it again, then adding additional ingredients, blending again etc? Might go a bit funky otherwise with the banana etc in it?

    5. If you are going to blend, then ferment, just blend the buckwheat without adding anything. Even salt will stop the bacteria from doing it's thing. Then, add the other stuff. I have found that with blended buckwheat you can ferment it too long and and goes sour and turns orange. (creating alien life-forms in the kitch ;)), but 24-48 hours is about right, depending on temps.

  3. Mmm, I've had variations of this a couple of mornings this week - delicious! Thank you for a wonderful wheat free breakfast :)

    1. I'm glad it's working out for you! I've got the nutritional stats if you want. I can add them. It's not scary. ;)


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