- Almond Mocha Chia Pudding by Valerie of City Life Eats
- Raw Nacho Cheese Sauce by Lexie of Lexie’s Kitchen
- Spring Pasta and a Blueberry Lavender Tart by Lisa of Vegan Culinary Crusade
- Raw Peppermint Mocha Truffle Cake by Debi of Hunter’s Lyonesse
I’ve enjoyed learning right along with the rest of you by following April in the Raw. Check here for a complete list of the guest bloggers and links to their posts for each day of this month to make sure that you haven’t missed a single one!
I am not a raw foodie. But I love experimenting as well as eating clean, pure, naturally gluten-free foods. So when Brittany asked me to provide a guest post for April in the Raw, I didn’t hesitate. I knew this would be the perfect opportunity to play, tinker, and learn from the best. I also knew the perfect raw recipe that I would share with you.
I am a breakfast girl. Cereals, pancakes, muffins, hot cereals, bagels, eggs and biscuits, breakfast burritos, crepes, oh I love them all. Breakfast was the hardest meal of the day for me to deal with when I found out that I could no longer eat gluten. Thankfully, today we have found enough alternative flours and brilliant blogger recipes so that we can enjoy some of our favorites every once in a while. But the dramatic shift from a wheat-based diet to a wheatless diet pushed me into a whole new world of breakfasts that I’ve fallen in love with (quinoa and smoothies, smoothies, smoothies to name a few).
The shift to a raw food diet is even more dramatic. I love raw fruit for breakfast, but I can only exist on fruit alone for so long.
As I mentioned in my Raw Challenge post, I was introduced to raw foods a few summers ago when I bought Robyn Boyd’s cookbook Rawsome Recipes. I had so much fun learning how to sprout my own seeds, soaking grains instead of cooking the nutrients out of them, and retraining my tastebuds to crave a date-sweetened pecan pie and avocado carob mousse instead of chocolate chip cookies. One of my absolute favorite Rawsome Recipes is Robyn’s version of oatmeal using soaked oats and buckwheat groats. I’ve made her recipe for years and even began making my own versions.
I’d like to share one of my versions with you here called tRAWpical oat breakfast.
You’ll need these ingredients.
The base of this recipe is oat groats and buckwheat groats.
You’ll also need a large bowl, a fine-meshed colander, and a food processor.
Soak the grains in a bowl of water for 12-24 hours. Rinse and drain.
Place all of the ingredients in the food processor.
Cover it with coconut milk. (For 100% raw, use your own homemade nut milk.)
If you like a chunky oatmeal, just pulse it for a few seconds until it’s well combined. If you like it really creamy, mix it a little longer.
And here you have a delicious tropical-tasting raw oat breakfast!
I divide the breakfast into four individual servings and keep them in the refrigerator for quick grab-and-go breakfasts.
tRAWpical oat breakfast
Inspired by Robyn Boyd of Rawsome Recipes
- 3/4 c. oat groats
- 1/4 c. buckwheat groats
- 2 T. chia seeds (soaked in 1/4 c. water for 10 minutes)
- 1/2 c. coconut milk (or any nut milk)
- 1/4 c. almonds
- 5 dates (pits removed)
- 1/2 mango chopped (about 1 cup)
- 1/4 c. organic unsweetened coconut
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- sea salt to taste
1. Soak the oat groats and buckwheat groats in a bowl of water for 12-24 hours. Drain, rinse, and add fresh water once or twice during that time period.
2. Add all of the ingredients to the food processor, topping it with the coconut milk, and process for 10-15 seconds or until it reaches desired consistency.
3. Serve and top with fresh mango slices.
And just for fun…Marcy is always trying to get in my food shots.
“Paint me like one of your French kitties.”
This post is linked to:
- April in the Raw hosted by Brittany of Real Sustenance
- Slightly Indulgent Tuesdays hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Real Food Weekly hosted by Diane of The WHOLE Gang