Creamy Buckwheat, Walnut And Date Porridge

• 1 cup whole buckwheat groats
• 1 tablespoon walnut oil
• 2 1/2 cups almond milk
• 5 - 6 dates, minced
• 4 whole cloves
• 3 cardamom pods, crushed
• 1 tablespoon tahini
• 1/4 cup walnuts, chopped
• 1/4 cup berries

1. In a large bowl, cover the buckwheat groats in cold water and let soak overnight.
2. The next day, rinse and drain the groats. In a medium sauce pot over medium-high heat, warm the walnut oil. Add the groats and cook, stirring, until they smell toasty, 2 to 3 minutes.
3. Add the almond milk, dates, spices and tahini. Bring to a boil, then lower the heat to a gentle simmer. Cover the pot and simmer until most of the liquid has been absorbed, but the consistency is still loose, 10 to 15 minutes.
4. Remove from the heat and spoon into four separate bowls. Top with the walnuts, yogurt and berries.

whole buckwheat groats, walnut oil, almond milk, dates, cloves, cardamom pods, tahini, walnuts, berries

Taken from food52.com/recipes/68608-creamy-buckwheat-walnut-and-date-porridge (may not work)