Buckwheat Porridge (for breakfast)

Step 1: Add 2 cups water and 1 cup of rinsed buckwheat to a pot. Add in ½ teaspoon salt, ½ teaspoon cinnamon, 2 tablespoons maple syrup, 1 teaspoon vanilla extract. Bring to boil, cover with lid and reduce to a simmer.

Allow buckwheat to simmer for at least ten minutes until tender, but not mushy or too watery.

Step 2: Once the buckwheat is tender and all the water absorbed, add ¼ cup soy milk (or regular milk) and continue to simmer with the lid off.

Step 3: Add 2 tablespoons chia seeds, a handful of flax seeds and a handful of dried fruit – and anything else that you want to melt into the porridge such as raisins or chopped dates. Simmer until nice and thick. Then turn off heat. Serve with fresh fruit such as bananas or peaches, another splas