1. Soak the buckwheat for about 20 minutes and sprout them throughout the day (rinsing them every hour).
2. Put the soaked and sprouted buckwheat in a food processor or blender, add 1 cup almond milk. (1 cup almond milk = 1 part almond + 3 parts water)
3. Add banana sugar, cinnamon and vanilla. Blend until you get a porridge consistency.
4. Serve right away topped with some crushed walnuts, few raisins and a couple of pinches of banana sugar, as required.