Buckwheat and Hemp Porridge

by Leanne Vogel (Healthful Pursuit) on November 9, 2010

Makes a great snack loaded with omega and protein. Double up on the batch and freeze in individual glass containers or aluminum tins (be sure not to reheat in the aluminum) as a great addition to your lunch!

Alternative: When serving, replace honey with  1 Tbsp of nut butter (try peanut butter!) and 1 Tbsp of raw chocolate for a peanut butter cup creation. Great alternative for all you sugar-free foodies out there.


(4 servings)

3 cups water
1 cup shredded buckwheat
3 Tbsp almond milk
3 Tbsp raw honey
3 Tbsp raisins, chopped
¼ cup hemp seeds


  1. Heat water to a boil
  2. Stir in buckwheat, bring back to a boil, lower heat to medium-low and cover
  3. Cook for 10 minutes
  4. Remove from heat, add remaining ingredients
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