Himalayan Tartary Buckwheat Porridge Recipe
This recipe is organic, vegan, and gluten-free.
Equipment
- Crock pot (for slow cook).
Ingredients
- 1/4 cup HTB flour.
- 1 1/2 cups rolled oats.
- 1/2 cup amaranth.
- 1/2 cup flax meal.
- 1/4 cup chia seeds.
- 1 cup plant milk.
- 2 tbsp vegan butter.
- 1 tsp date sugar.
- 1/4 tsp stevia.
- 1 tsp pink salt.
- 1 tsp vanilla extract.
- 1/2 cup nuts.
- 1/4 cup seeds.
- 1/2 cup fresh fruit.
- 2 tbsp maple syrup.
- 1 1/2 tsp pumpkin pie spice.
- 5 1/4 cups filtered water.
- 1 tbsp protein powder.
Instructions
- Prep your favorite toppings, mix in a bowl and set aside (fruits, nuts, seeds, etc).
- Bring water to a boil in a saucepan.
- Add all ingredients except toppings, spices, extract, maple syrup, vegan butter, and milk.
- Reduce heat and simmer for about 10 minutes, stirring frequently.
- Cook to desired consistency.
- Remove from heat and stir in remaining ingredients.
- Scoop into bowls and add toppings.
Nutrition
Calories: 160kcal
Tried this recipe?Let us know how it was!
As an Amazon Associate, we earn commissions from qualifying purchases.