Rosy Buckwheat Porridge with cardamon and vanilla

I found a recipe for buckwheat porridge on a beautiful website called George Eats the other day. I decided to give it a try, and of course, along the way, I happened to change this and that! In the original post it is cooked, but I decided to keep it raw, add some new flavours and also adapt a berry compote (because I had no berries on hand!) to make a banana and beetroot swirl that worked perfectly and balanced the flavours to a tee. Its a really simple recipe, you just have to remember to soak your buckwheat the night before!



For the vanilla cardamon layer-

  • 3/4 cup of raw buckwheat soaked overnight
  • 1 cup of plant based milk ( I used oat milk)
  • 1 teaspoon of vanilla
  • 2 tablespoons of coconut nectar
  • A tiny pinch of salt
  • 1/2 a teaspoon of cardamon
  • 1/2 a teaspoon of cinnamon

For the rosy pink layer-

  • 1/4 cup of the soaked buckwheat
  • 1 ripe banana
  • 1/8 of a fresh beetroot chopped
  • 1/4 cup of plant based milk ( I used oat milk)


You should have 1 cup of buckwheat soaking overnight, strain it and rinse it very well until the water runs clear.

Place 3/4 cup of the buckwheat in your blender along with all of the other ingredients in the vanilla and cardamon recipe. Blend on high for 30-60 seconds until the mixture is very smooth and creamy.

Pour this mixture into a bowl and give your blender a quick rinse.

Add all of the ingredients for the rosy pink layer to the blender and again, blend until you have a smooth and creamy consistency.

Pour this pink layer very carefully in drizzling stream in a spiral over the vanilla layer in the blow. Use a chopstick to create a swirling motion to merge the two colours and flavours for decoration.

Top with your favourite toppings- I used sliced banana, flaked almonds, walnuts and hemp seeds.

* You can serve this warm by heating the vanilla layer on the stove. Once heated it will get very clumpy, so return it to the blender with 1.4 cup of warm water and blend until smooth. It is a lovely way to enjoy this dish in winter time if you are after something warming! You can still keep the rosy pink layer raw.