Raw Buckwheat Porridge

https://glutenfree-bread.com/

Ingredients:

Name	Units
Raw Buckwheat Groats	1 cup
Buckwheat groats come in two varieties, toasted and raw. Toasted buckwheat is called Kasha and is a darker brown in colour than the raw version.
Water	2 cups
We will use here boiliong water.
Fresh Basil Pesto Sauce, homemade	1/4 cup
The amount of pesto can be adjusted to suit your taste. Start with 2 tablespoons for a subtle flavor, then add more, one tablespoon at a time, until you reach your desired level of seasoning. For a bolder taste, feel free to use up to 4 tablespoons (1/4 cup). Taste as you go to find the balance that works best for you!
Eggs, poached or boiled	2
Eggs, poached or boiled makes a great garnish for your Raw Buckwheat Porridge with Pesto and Poached Eggs
Cauliflower, grated	2 florets
Grate 2 small cauliflower florets to add a delicate crunch and subtle flavor to your dish. Perfect as a garnish or a light, nutritious addition!
Parmesan, for garnish	1 tablespoon
Sprinkle 1 tablespoon of Parmesan cheese for a rich, savory touch that perfectly complements the flavors of the dish.

Steps:

Step 1

Wash the Buckwheat groats thoroughly and drain them.

Step 2

Pour boiling water over the groats and let them soak overnight.

Step 3

In the morning, rinse and thoroughly drain the soaked groats. They are now ready to use.

Step 4

To warm the buckwheat, pour a small amount of boiling water over it and let it sit for a few minutes. Stir in Fresh Basil Pesto Sauce, then top with poached eggs, freshly grated cauliflower, and a sprinkle of parmesan. The result is a creamy, savory bowl that's perfect for starting your day with a wholesome and satisfying breakfast.