Chocolate Buckwheat Porridge

P1010465 copy.jpgDid someone say chocolate for breakfast? Oh yes! This chocolate buckwheat porridge is a warming bowl of chocolatey breakfast heaven. Perfect for the days when you are craving something chocolatey but want to continue to eat clean.
Buckwheat is an amazing source of magnesium which also gives you plenty of fibre. Magnesium is essential for normal muscle function and regulates blood sugar level. If you decide to add the cinnamon it’s loaded with antioxidants and stabilises blood sugar level. By combining this with the banana and cacao powder you’re getting an energy filled breakfast that keeps you full and pumped up all day! On top of this it’s gluten-free and refined sugar-free!

P1010460.jpgThis beautiful bowl of chocolatey goodness really will kick any sweet craving you’re having but is still jam packed full of goodness. You can top it with what ever you like. At this time of year some really sweet but tart raspberries are perfect with it!! But peanut butter, almond butter, chopped banana, seeds, strawberries or simply plain all work really well too.

Happy Chocolate for Breakfast!


OLYMPUS DIGITAL CAMERAChocolate Buckwheat Porridge

Serves: 1           Time: 20 – 25 minutes          Difficulty: Easy


Ingredients

  • ½ Cup of Buckwheat
  • 1 Cup of Milk of Choice (I use Brown Rice Milk or Almond Milk)
  • 1 Cup of Water
  • 1 Ripe Banana (Sliced)
  • 1 Large Tsp of Honey
  • 1 Large Tsp of Cacao Powder (or Unsweetened Cocoa Powder)
  • ½ Tsp of Vanilla Extract
  • ½ Tsp of Cinnamon (Optional)
  • Optional Toppings – ½ Tbsp of Peanut Butter or Almond Butter, Raspberries

Directions

  1. Place the buckwheat in a saucepan with the cup of water and bring to a gentle simmer.
  2. Allow to cook for a few minutes before adding the banana, cinnamon, vanilla, honey and cacao powder.
  3. Once all the water has been absorbed add 1/2 a cup of the milk and gradually add the second 1/2 a cup as the buckwheat is cooking and absorbing the milk (you may not need all the milk).
  4. Cook for around 20 minutes until the buckwheat has softened. If the milk has been absorbed before the buckwheat has cooked add a bit more water.
  5. Top with the raspberries and/ or peanut butter.

 

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