Before I tell you all about this delicious recipe I quickly want to share two exciting things with you. Firstly that Waterstones are selling a limited number of signed Deliciously Ella books which you can now pre-order here, and secondly that I’m running a competition to give away two tickets to my Deliciously Ella supper club at Raw Press on the 17th of September – this is being held through my instagram so have a look there if you want to enter!
Anyways moving onto the recipe! This buckwheat and blueberry porridge has been one of my favourite breakfasts over the summer, it’s just so easy to make and so delicious, plus it’s so lovely and light. The idea of a raw buckwheat porridge may sound a little strange but trust me, it really works. I think it tastes and feels like the perfect mix between a smoothie, a pot of chia pudding and a classic bowl of porridge – all of which I love. The texture is pretty smooth but still chunky enough to feel satisfying, and it also tastes wonderfully creamy and sweet thanks to the blended banana, almond milk and blueberries. The other awesome thing about this is that you can make it the night before and leave it in your fridge to take with you in the morning if you’re in a rush, so you can eat a deliciously healthy breakfast and feel energised and awesome all morning without having to prepare or cook anything early in the morning! Buckwheat is such a superfood, it’s full of all kinds of goodness that really will get you glowing – have a look here in the ingredients section if you want to read more about this superstar grain!
– 2/3 of a cup of buckwheat (200g) soaked in 1 cup of water (300ml)
– 1 ripe banana
– 1/2 a cup of blueberries (100g)
– 1/4 of a cup of almond milk (75ml), any other non-dairy milk is great though if you don’t have almond milk
– 1 tablespoon of almond butter
– 1 tablespoon of chia seeds
Optional: 1 tablespoon of honey or maple syrup
To serve, I like some of my cinnamon pecan granola with a mixture of fresh berries, nuts, seeds, raisins, goji berries and cacao nibs
Place the buckwheat in a bowl of water and leave overnight to soak, this is an essential step!
Once you’re ready to make your porridge drain the water from the buckwheat and rinse it well, it will be a bit gooey so rinse until the water coming out from your sieve is clear.
Place two thirds of your buckwheat in a blender with the almond milk, chia seeds, banana, blueberries, almond butter and honey/maple syrup (if you’re using it). Blend the mix for a minute or so until it’s creamy but not totally smooth. Then place it into a bowl and stir in the remaining third of the buckwheat. Then serve and enjoy!