Keyword: blueberry porridge, non gluten porridge, vegan breakfast bowl
Servings: 4
Calories: 401kcal
Ingredients
1/3cupbuckwheat
1/3cupamaranth
1cupwalnuts
1/2- 1 1/2cupswarm waterdivided
1Tbslemon juice
4cupsblueberriesfresh or frozen
1Tbsmaple syrup
1/2tspground cardamom
1/4tspground cinnamon
salt
1/2tsppure vanilla extract
Instructions
Cover walnuts, amaranth, and buckwheat with warm water and lemon juice. Set aside to soak overnight.
When ready to cook, rinse and drain the grain mixture.
Puree the blueberries with maple syrup in a blender until smooth. Pour out about half the puree and set aside.
Add the spices and the grain mixture to the blender with a 1/2 cup water. Puree until smooth.
Smooth the mixture into a saucepan along with enough water to make it a thinner consistency as needed, if using fresh berries (frozen berries usually release more liquid). Heat through until it turns into a thick porridge.
Divide into bowls. Swirl a few spoonfuls of the reserved blueberry puree into each serving. Optionally, top with more blueberries and walnuts, if desired.