Kefir-Soaked Baked Buckwheat Porridge

Kefir-Soaked Baked Buckwheat Porridge photo by recipe author

Servings: 4-6
Preparation Time 75 minutes

2 cups raw buckwheat groats
1/4 cup chia seeds
2 1/2 cups milk kefir
4 eggs
1/2 cup seeds
1/2 cup virgin coconut oil, gently melted
1 tablespoon ground cinnamon
1/3 cup raw honey, softened to pour
1 teaspoon vanilla extract
1/4 cup coconut flour
1 cup coconut flakes
1/2 teaspoon Himalayan salt

Combine the buckwheat, chia seeds, and kefir in a medium bowl. Leave to soak overnight or for 12-24 hours.

In the morning, preheat the oven to 350 degrees ÂºF. Butter a 10″ cast-iron skillet.

Beat eggs in a small bowl and add to soaked buckwheat mixture. Mix seeds, coconut oil, cinnamon, vanilla, honey, coconut flour, and salt into buckwheat mixture until everything is evenly combined.

Pour mixture into buttered skillet and place in oven. Bake 50-60 minutes or until edges begin to brown and middle is set.

Allow to cool for 10 minutes before serving. Scoop into bowls and top with fresh fruit and raw milk, yogurt, or kefir.

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Published on December 1, 2014

(1 votes, average: 5.00 out of 5)

4 Comments

Denise January 22, 2015 at 10:11 am - Reply
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1/2 cup ? what seeds?
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Denise January 22, 2015 at 9:12 am - Reply

The recipe ingredients list 1/4 cup chia seeds to soak with buckwheat.  After the 4 eggs  it lists 
1/4 cup unspecified seeds. Are those chia seeds unsoaked?  or other seeds?

Sarah January 22, 2015 at 4:31 pm - Reply

The 1/2 cup of seeds are seeds of your choice. And the chia seeds listed in the beginning per the instructions do get soaked. Hope that clears it up a bit!

Denise January 22, 2015 at 6:57 pm - Reply
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yes, thank you
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Kefir-Soaked Baked Buckwheat Porridge