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Instant Backpacking Breakfast: Raw Buckwheat Porridge

raw buckwheat porridge variations

Raw buckwheat porridge is gaining more and more popularity among healthy lifestyle lovers, and rightly so. An incredibly valuable and nutritious product, it’s a rich source of vitamins, minerals, and complete proteins; moreover it makes an absolutely delicious morning meal.

Raw buckwheat porridge is a great and tasty alternative to the usual oatmeal or granola, which are really quite boring. It’s vegan, lactose and gluten-free, so can be safely consumed by people with Celiac disease.

Raw buckwheat porridge is quite easy to make at home. All you have to do is soak the buckwheat groats and nuts for at least one hour (preferably overnight) in water and then process in a blender with almond or coconut milk. Another thing, when you’re in the woods or in the mountains where there is no way you can bring a food processor and certain ingredients with you, it’s easy to prepare in advance if you have a dehydrator. By drying and then grinding the raw buckwheat porridge into a powder you can make an instant breakfast meal while on the trail.

How to make instant raw buckwheat porridge

You’ll need:
1 cup raw buckwheat groats
1/2 cup almonds
1 cup almond milk drink

Method:
Pour buckwheat groats and almonds into separate bowls and cover with water. Soak for at least 1 hour or preferably overnight.

raw buckwheat porridge step 1

Transfer soaked buckwheat groats to a colander. Thoroughly rinse and drain. Drain the almonds too.

raw buckwheat porridge step 2 - rinsing

Combine all the ingredients in a blender and then process at high speed until smooth.

raw buckwheat porridge step3

Spread the buckwheat porridge on dehydrator trays covered with non-stick sheets or parchment paper.

raw buckwheat porridge step 4

Dry at 130F/52C  for 6-8 hours until brittle.

raw buckwheat porridge dried

Let cool to room temperature, then brake porridge bark into small pieces or grind into a fine powder using a coffee grinder.

Divide into 4 equal portions (each about 65g/2.3oz).

Add to each portion of porridge your favorite sweetener (brown sugar, stevia powder) and toppings (freeze-dried fruits and berries, superfood powders, peanut butter powder, nuts). Pack into small zip lock bags.
If you like your porridge with honey or agava syrup, then put these into small leak-proof containers and pack together with other foods in your backpack.

On the trail:

Pour 1/4 cup cold or hot water into the bag (bowl, mug) with dried raw buckwheat porridge. Stir well, close the bag and let sit for about 5 minutes to completely rehydrate your meal.

Makes 4 portions

Raw buckwheat porridge filling and topping variations

  1. Freeze Dried Bananas + Raw Cocoa Nibs + Peanut Butter
  2. Freeze Dried Forest Berries + Blueberry Powder
  3. Freeze Dried Strawberries + Strawberry Powder + Coconut Milk Powder
  4. Freeze Dried Apples + Cinnamon + Honey
  5. Freeze Dried Exotic Fruits + Coconut Milk Powder

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2 Comments

  1. Susan Dillon on March 15, 2017 at 12:54 am

    Hi!
    I don’t have a dehydrator… can this be done in a conventional oven? What would be the temp/time?
    Thanks for your help!

    • Tanya Krezevska on March 15, 2017 at 8:59 am

      Susan, you can dehydrate porridge in a convection oven too. Set the temperature about 140-160F. For more air circulation you can keep oven door open (experiment with propping it open with a wood spoon).

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