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Recipe Collection

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Raw Buckwheat Breakfast Porridge

Raw Buckwheat Breakfast Porridge Related:   breakfast & brunch, gluten-free, kid-friendly, low-fat, pareve, Shabbat, Sukkot, Tu b'Shevat, vegan, vegetarian

Prep time: 5–7 hours or overnight

Cook time: None

Yield: 2–4 servings

One of my favorite breakfasts-in-a-jar is buckwheat porridge. I’ve been playing around with buckwheat a lot. As life seems to get faster and faster, I feel drawn to foods that evoke slowness, foods scented with nostalgia that remind me of times when the clock did not seem to tick so fast. Times in which life didn’t feel like such a crazy jumble. Buckwheat smells like Bubbe. I remember going to her house for dinner eating kasha and bows smothered in fried onions. The smell stayed in my hair for days. This sweet buckwheat recipe is a less-smelly and more luxurious way to enjoy buckwheat. It’s a quick, but lavish breakfast…and it still takes me back to slower times.


  • 1 cup raw buckwheat groats*
  • 1 cup raw almonds
  • 2 cups water for soaking or more
  • 4 dates
  • 1 tablespoon tahini or other nut butter
  • 1 pear, cored and roughly chopped
  • Zest and juice of 1 orange
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract or ground vanilla
  • ¼ cup almond or other nut milk (you can also use water) to get the food-processor blades going
  • Suggested toppings: pomegranate seeds, chopped apricots, persimmon slices, apple chunks, tahini drizzle, toasted pumpkin seeds, chopped hazelnuts, banana slices


  • Combine buckwheat with almonds and cover with at least 2 inches of water for 5 to 7 hours or overnight. (I usually prep the groats and nuts in the morning and let them soak during the day while I’m away at school).
  • After soaking, rinse the groats and almonds until all slime is rinsed away. Combine groats, nuts and remaining ingredients (except for toppings) and blend in food processor to desired smoothness.
  • I like to play around with the textures—sometimes I leave it chunky, and other times I blend it until it’s a smooth paste. Sometimes I reserve some raw groats to stir into the puree. And I always have fun dressing it up with colorful toppings.
  • * Much of the buckwheat you find in stores is kasha, which is roasted. Make sure you buy raw buckwheat groats for this recipe.

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