Spiced Buckwheat Porridge with Yogurt, Mulberries & Maple

Ingredients

• 1 cup buckwheat groats, soaked for 6+ hours or overnight
• 2 1/2 cups almond milk (or your preference)
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 1/2 inch piece of ginger, grated
• 2 tablespoons maple
• 2 tablespoons coconut oil
• 2 tablespoons golden flaxmeal
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cardamom
• 1 honey crisp apple, grates
• cashew yogurt, to serve (or your preference)
• dried mulberries, to serve
• drizzle of maple or honey, to serve

Instructions

1. Add buckwheat to a mixing bowl or jar. Cover with filtered water and soak for 6 hours or overnight. Once groats are soaked, strain and rinse.
2. In a large saucepan, bring milk and sea salt to a boil, then stir in buckwheat groats, return to boil, then lower to a simmer. Mix in vanilla, ginger, maple, coconut oil, flaxmeal, and spices.
3. Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes. If you like your porridge a little "looser" you can always add more milk or water along the way.
4. Once porridge thickens to desired texture, stir in half the grated apple, then divide among four bowls. Top each bowl with remaining grated apple, a dollop of cashew yogurt, mulberries, and a drizzle of maple syrup. Serve immediately!