Baobab Apricot Buckwheat Porridge

Brighten up your morning with this fresh, raw, gluten free porridge. This tangy and citrusy combo is amazing for supporting a happy tummy and lasting energy!

Quick and tasty recipe - perfect way to start a hot summer day.


  • 1 cup of raw buckwheat (soaked overnight)
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon Organic Burst Baobab
  • 4 apricots
  • 1 banana (chopped and frozen is better)
  • 1/2 cup almond milk
  • ½ teaspoon ground cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • A handful of chopped pistachios, to garnish (optional)


  1. Drain and rinse soaked buckwheat well.
  2. Put chopped apricots and Organic Burst Baobab in a blender and blend until smooth or until there are a few small chunks still left whole – it depends on what you like. Transfer the mixture to a bowl.
  3. Put banana, buckwheat, almond milk, lemon juice, cinnamon, cardamom and vanilla extract and blend.
  4. Spoon blended apricot into glasses. Pour buckwheat mixture in the middle. Garnish with chopped pistachios and mint if you like.

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