Vanilla Spiced Buckwheat Porridge with Strawberries
1cupraw buckwheat groats(different than kasha, which is roasted)
1½cupsunsweetened vanilla almond milk,divided
1cinnamon stick or ½ tsp ground cinnamon
2Tbspreal maple syrup
2Tbspfreshly-squeezed orange juice
2Tbspground flax seeds(optional)
Rinse the buckwheat using a fine-mesh strainer.
Add the rinsed buckwheat to a medium-sized saucepan along with the water, ¾ cup of almond milk, vanilla extract and the cinnamon stick. Bring the mixture to a boil, then decrease the heat to simmer. Cover and cook for 12 minutes.
At the 12-minute mark, turn off the heat and stir in the orange zest, cardamom and maple syrup. Cover the buckwheat to steam in the pot for an additional 5 minutes.
While the buckwheat continues to cook, combine the strawberries with the remaining orange zest and orange juice.
Uncover the buckwheat, and stir in the remaining ¾ cup of almond milk and the ground flax. Remove the cinnamon stick.
Divide the porridge into 4 bowls, and top each with ½ cup of strawberries and 1 tablespoon of pumpkin seeds.