Starting the day off with this power porridge will keep you filed up until lunch time, and because you are soaking overnight with a phytase rich seed like buckwheat this is not only easy to digest, but will have all the phytic acid neutralized so you absorb all the nutrients.
Cook Time: 20 minutes
1 cup gluten free steel cut oats
1/2 cup buckwheat grouts
1/2 cup millet
4 1/2 cups water
pinch of salt
1/2 cup of organic currants (full of iron)
1-2 cored diced apple
1 tsp cinnamon
In your pot place the steel cut oats, buckwheat and millet with the water, stir and let sit over night.
In the morning add a pinch of salt, 1/2 cup currants or other dried fruit of choice, diced apple and cinnamon.
Put lid on and set to porridge setting. Let sit 5 minutes after timer then quick release.
We like to serve this maple syrup and farm fresh milk.