Recipe Directions
1. Soak buckwheat overnight before starting. I usually put my buckwheat in a 4 cup Tupperware with a lid and leave out on the counter overnight.
2. In the morning, chop apples into small bite sized pieces.
3. Using the "fine" grating blade of your food processor, or a cheese grater if your food processor doesn't have shredding blades, grate the carrot and zucchini.
4. Pulse the carrots and zucchini shreds briefly in the food processor (using the regular s blade) before adding in buckwheat and processing on low until everything looks well combined and most of the buckwheat groats are no longer visible. This part is up to how you like it. You can process for less time if you want it to be a bit crunchy and chunky, or continue processing longer for a really smooth, more porridge like feel, I like mine somewhere in the middle.
5. Remove from processor and stir in spices, raisins, and sweetener. I typically eyeball the spices and taste as I go, so the amounts listed above are an estimate. If you like it spicier, you could also add in some pumpkin pie spice, but I recommend tasting as you go!
6. Stir in apple chunks and serve immediately.
Kelseyg's Thoughts
By kelseyg This is my absolute favorite raw breakfast recipe!
Inspired by my favorite oatmeal recipe from before my raw days, this recipe is great for recreating that "warm breakfast porridge" that I was really missing.
I also love that it sneaks some veggies into my morning breakfast!
Other than soaking the buckwheat overnight, it's quick to make in the food processor, so it's perfect for busy mornings.
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