This is our post on the vegan kitchen series— all time favorite kiddo meals brought to us by some really awesome vegan families. This raw buckwheat porridge is a perfect and fairly simple recipe to please most toddlers— and probably a ton of adults too! I’d eat it and change out the apples 🙂 The recipe is brought to us by Vanessa who say’s “Harvey even likes it so much, that we brought our mini food processor with us when we flew to france this summer!” Vanessa and family live in Berlin where she actually owns her own vegan summer boot shop!
“Harvey is 21 months old. His other favorite meals are edamame, green, smoothies, pasta (all kinds of ;)), brown rice with beans, and almond butter on bread. We are raising him vegan, but in daycare he is getting organic vegetarian food”
Raw Buckwheat Porridge adapted from green kitchen stories
1/3 cup of buckwheat
1/3 cup of almonds
4 medjool dates
1 tsp. chia
1-2 tsp. hemp seeds
1 tbsp. goji berries
place buckwheat, almonds and dates in separate bowls, cover with water and let soak overnight. rinse and drain.
place all ingredients in a food processor and blend until smooth.
keeps for 3-4 days in the fridge.
A big thank you to Vanessa and family. You can also her:
*Also, I had never heard of green kitchen stories before, but I can’t wait until bedtime to check it out. Looks like a delicious blog 🙂