Carrot Cake Raw Buckwheat Porridge (gluten-free & Raw)

Name: Carrot Cake Raw Buckwheat Porridge (gluten-free & Raw)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters raw Buckwheat Groats, (note: this is not the same as Kasha or toasted buckwheat) soaked in water for minimum of 1 hour or overnight; 237 milliliters finely grated carrot ( - 2 medium); 2 Tbsps chia seeds; 2 teaspoons cinnamon; 4 servings Shredded coconut, to garnish; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 4 Tbsps liquid sweetener (use Agave if you want it raw. I used maple syrup), adjust to taste; 296 milliliters non-dairy milk (I use vanilla almond milk), or more to achieve desired consistency; 59 milliliters – 1/3 cup raisins; 1 teaspoon pure vanilla extract (I used 2); 59 milliliters – 1/3 cup chopped walnuts

Carrot Cake Raw Buckwheat Porridge (gluten-free & Raw) might be just the morn meal you are searching for. One serving contains 499 calories, 17g of protein, and 16g of fat. This recipe serves 4. It is a good option if you're following a gluten free and vegetarian diet. It will be a hit at your Easter event. If you have buckwheat groats, vanillan extract, chia seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.