buckwheat porridge rawRecipe by Pia Rowe. Words by Karen Swan

OK, the jury is out on this one.

You either like the taste and consistency of ‘raw’ porridge, or you don’t.

The beauty of this recipe is that it tastes pretty darn good either way. Those of us who like a steaming bowl of hot porridge, will be happy to know that it heats up beautifully with the addition of a little water.

If raw is your thing, then you’ll be aware of and probably used to, the texture of un-cooked, but soaked, grains.


Serves 2

1/2 cup buckwheat kernels

1/4 cup raw almonds

2 pitted medjool dates

1 pear

1/4 cup milk of choice (I used almond)

pinch of salt

1/2 tsp cinnamon


Put buckwheat kernels, almonds and dates in a bowl, cover with water and let them soak overnight in the fridge.

In the morning, rinse and drain.

Put all the ingredients in the food processor and pulse till you have the desired consistency.

Serve as is with some fresh fruit, or alternatively, add a dash of water or milk and heat in a small saucepan.

How will you eat it?  Raw or heated?


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