Raw Buckwheat Porridge

1. Soak 400g / 14.11oz Buckwheat groats in water for 2-3 hours or overnight. Drain and rinse very well.
2. Add the Buckwheat groats to a blender along with 250ml / 8.45fl oz Plant milk, 60ml / 2.03fl oz Maple syrup, 2 tbsp Flaxseed meal, 1 tsp ground Cinnamon, 1 tsp Vanilla essence, and 150g / 5.29oz frozen or fresh Berries.
3. Blend to combine, keeping a bit of texture.
4. Divide the porridge between bowls and serve. Store leftovers in the fridge for up to 2-3 days in an airtight container.