gluten free warm buckwheat porridge

I've seen a lot of buckwheat porridge recipes floating around, and coincidentally enough, I also seemed to have a lot of buckwheat floating around my cupboard. (Mostly not as singular grains, but nothing is guaranteed in this cupboard of mine) 

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One thing I have never particularly enjoyed about my brief perusal of such recipes is that a) they require a lot of soaking and thus forethought (a trait I sadly do not possess and don't foresee ever possessing lel) and b) they are often raw. Something about raw breakfasts (think chia pudding) has never stuck well with me. Something about eating food for breakfast that could be warm, but isn't, makes me angry. And I'm angry enough as it is in the morning. 

A suitably appropriate disclaimer: there may well be a better way to do this. This is a fiddly recipe. One that I discovered by accident - ie standing next to a pot of cooking buckwheat porridge and blindly flicking through Instagram while said buckwheat congealed to the base of the pot.  However, the smoothness and creaminess of the end result was well worth it and something I very much enjoyed. The closest thing I have come to plain ol' porridge, in the best sense of the claim. 

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INGREDIENTS - makes two serves or one if you are me

1 cup of raw buckwheat, soaked overnight
1 cup of milk of choice
1 teaspoon vanilla paste (easily bought at the supermarket and my favourite thing right now)
2-4 tablespoons maple syrup, depending on your sweet tooth
1/2 cup warm water
Toppings of choice (I have used homemade peanut butter, rhubarb poached in citrus, cream, and raspberry coulis, all with equal success)

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METHOD

1. I have already mentioned it, but soak your buckwheat overnight for this one.
2. In your food processor, add your soaked and drained buckwheat, milk, vanilla paste and maple syrup, and process for about two minutes, or until the buckwheat is blitzed completely. 
3. Put your porridge into a medium sized saucepan, and put it on the lowest heat possible. I'm sure stirring thoroughly would be a good instruction, but each time I have made this I accidentally abandoned it to the black hole that is social media, only to come back with a solid lump of porridge. This might be key to the recipe, I don't know.
4. Transfer the buckwheat back into the food processor, and add half a cup of hot water. Blitz for around 5-10 seconds, and voila! Non lumpy, creamy buckwheat porridge. Serve with literally any good breakfast adornment. I'm sure some cinnamon/nutmeg/whatever would be a welcome addition. 

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