MANGO BUCKWHEAT PORRIDGE | vegan & gluten-free | #WHOLEGRAINWEEK

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more economical.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and adds sweetness.

chia seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar texture.

nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds can be a cost-effective alternative to nuts.

Open the bag of buckwheat to show what buckwheat groats look like.

Transfer the buckwheat groats into a mason jar and top with water.

Let the buckwheat soak for at least 2 hours or overnight.

After soaking, drain and rinse the buckwheat.

Add the soaked buckwheat to a blender.

Add 1 cup of fresh mango to the blender.

Add cashew butter to the blender.

Add chia seeds to the blender.

Add cardamom, cinnamon, and turmeric to the blender.

Top with non-dairy milk.

Blend until completely smooth, achieving a creamy texture.

Transfer the mixture into a jar.

Top with coconut flakes, more chia seeds, and chopped fresh mango.

Drizzle with coconut nectar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens