Raw Raspberry Buckwheat Porridge

Summary

Prep Time	15 mins
Total Time	8 hrs 15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

200 g buckwheat (buckwheat kernels), not roasted
1 tablespoon acid, e.g., vinegar or lemon juice
0.5 teaspoon ½ cardamom
0.5 ½ vanilla pod (s)
275 g raspberries, fresh or frozen
1 tablespoon honey, maple syrup or argave syrup

For decoration:

3 tablespoon hemp seeds, or similar such. B. chopped almonds, pistachios, bee pollen

Instructions

Soak the buckwheat in lukewarm water with the acid overnight. The acid helps this process, you can`t taste it afterwards. Rinse the buckwheat in a colander in the morning and let it drain.
In the meantime, put the raspberries with the honey or similar in a food processor or chop them up finely with a magic wand. By the way, I like maple syrup best. Take approx. 90% out of the mixing bowl and set aside. Add the drained buckwheat to the bowl with the remaining 10% of the raspberries and the remaining ingredients except for the hemp seeds.
Grind everything finely, it depends on your personal taste how fine, I like it a little coarser. Possibly sweeten to taste.
Put the two porridges in layers in a glass bowl and mix the top layer of the raspberries with the buckwheat porridge in circles, it looks nice.
Decorate with the hemp seeds or whatever you have chosen.

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