Ingredients
The following ingredients have 4 Servings
- 1 cup raw buckwheat groats
- 2-3 cups water
- 1 tablespoon apple cider vinegar
- 1/2 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
- 1/2 tablespoon coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of ground cardamom
- 1 1/2 cups sliced rhubarb (about 1 large stalk)
- 2 tablespoons pure maple syrup
- 1 tablespoon filtered water
- 1/4 teaspoon ground cardamom
- 4 green figs, cut into wedges*
- Pepitas
Instruction
- Pour the buckwheat groats into an airtight container. Pour 2-3 cups water over top or as much is needed to completely cover the groats. Stir in apple cider vinegar. Soak for at least 8 hours or overnight in the refrigerator.
- Once the buckwheat groats have soaked and softened, strain them in a colander and rinse thoroughly, making sure to rinse off any gelatinous material that accumulated during soaking.
- Transfer the groats to a high-powered blender along with the almond milk, maple syrup, almond butter, chia seeds, coconut oil, vanilla extract, cinnamon, and cardamom. Pulse everything in the blender to desired smoothness.
