Creamy Buckwheat Porridge (vegan &amp; Gluten Free!)

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½ cup dry buckwheat groats (soaked beforehand if you’d like)

1 cup water

½ cup non-dairy milk of choice

1 tbsp tahini

2 tsp date syrup (or another sweetener of choice, more to taste)

½ –1 tsp Ceylon cinnamon

Add buckwheat groats, water and non-dairy milk to a small saucepan over medium heat and bring to a boil. Once water comes to a boil, lower heat, cover and let simmer, stirring every few minutes. Buckwheat should start to soften, and liquid should become absorbed. It should take about 20 minutes to cook, less if the buckwheat groats are soaked in advance.
Turn the heat off, and stir in tahini, date syrup and cinnamon until evenly incorporated. Add more to taste and enjoy!