Fermented Buckwheat Porridge with Raspberries

Step-by-step method

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At a glance

You're creating a delicious no-cook fermented porridge that requires patience rather than active work—the buckwheat does the heavy lifting by softening in milk over 12–24 hours. Once ready, you'll finish it off by blending if you like, then top with raspberries, almonds, chicory syrup, and cinnamon for a naturally sweet, lactose-free treat.

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    Preparing the porridge

    Rinse the buckwheat groats and cover with milk. Leave covered at room temperature for about 12–24 hours (until the buckwheat softens). For a smoother texture, you can blend it once it's ready.

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    Adding flavour

    Sweeten to taste with chicory syrup and cinnamon, then add raspberries or other fruit and almonds. Serve immediately.

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Fermented Buckwheat Porridge with Raspberries

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6 Ingredients
2 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 6 ingredients

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About this recipe

A delicious raspberry-flavoured porridge that will bring back memories of summer.

Gluten-free Vegetarian Breakfast

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