Servings 0
Ingredients
Base
- 2 cups uncooked buckwheat (rinsed)
- 2 cups water
- 4 cups unsweetened nut or other nondairy milk (homemade almond milk is amazing here)
- 1 tsp ground cinnamon
- 4 pitted dates (finely chopped)
Toppings
- 2 tbsp unsweetened shredded coconut
- 2 tbsp dried currants
- 2 tbsp walnuts (crushed)
- Pinch of ground cinnamon
Instructions
- In a medium saucepan, combine the buckwheat and 2 cups water. Cook until tender, about 30 minutes.
- In a large saucepan, bring the milk to a boil. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon, and chopped dates. Cook for 10-15 minutes, or until the milk has slightly reduced and the mixture has thickened.
- For each serving, scoop ½ cup of the steeped buckwheat into a bowl and pour about ¼ cup of the warm milk over it.
- Top with a spoonful of shredded coconut, a sprinkle of currants, crushed walnuts, and a pinch of cinnamon.