GF, Vegan Raw Mango & Coconut Buckwheat Porridge

I absolute love buckwheat and I fell in love with Oh She Glows raw buckwheat recipe. I decided to give it a Summer twist and you now have my raw mango and coconut buckwheat porridge recipe.

I make buckwheat porridge by soaking the buckwheat groats overnight and then mixing it all in my food processor to make breakfast for the twins and myself for the next 2 days. They love it and it is super nutritious with the good fats of coconut milk, the highly nutritious buckwheat groats (GF, high quality plant protein including 9 amino acids, rich in iron, high in minerals and vitamins) and mango which is very high in vitamin C and A.

Raw Mango & Coconut Buckwheat Porridge Recipe:

Makes 4 bowls.

Ingredients:

• 1 cup of frozen mango or 1 whole mango;
• 1.25 cup of coconut milk (the carton kind);
• 2 cups of raw buckwheat groats (soaked overnight);
• 1/3 cup of desiccated coconut;
• 2 tbsp of chia seeds;
• 1/4 cup of rice malt syrup (less or more depending on your taste or if serving children);
• 1 tsp of cinnamon;
• 1 tsp of vanilla powder;
• pinch of salt;
• Coconut flakes for toppings. 

Steps:

1. Soak the buckwheat groats overnight or for a few hours in water;
2. Rinse and process in a food processor;
3. Add in the coconut milk, coconut, sweetener, chia seeds, vanilla, cinnamon and salt. 
4. Mix all the ingredients together in the food processor. I prefer mine with a bit of texture and don't process it for too long but you might prefer it smooth. 
5. Serve into 4 bowls;
6. Add in the coconut flakes and mango on top.

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