Tired of oat porridge? Here’s another healthy option with buckwheat and it’s creamy!
A beautifully filling and healthy breakfast that can be vegan if you use vegan chocolate and tastes a bit nutty and creamy.
Ingredients (For 1 person):
1 cup buckwheat
2 cups water
about 3 cups coconut, almond or normal milk
a pinch of salt
2 tbsp maple syrup
2 tbsp chopped, roasted hazelnuts
1-2 tbsp chopped dark chocolate (75-85%)
- Put buckwheat and water into a bowl and let soak overnight.
- The next day drain water and put buckwheat together with coconut milk (should be twice as much in quantity as the buckwheat) into a sauce pan. Bring to boil and then let simmer while stirring constantly.
- After around 10 minutes, once the buckwheat absorbed the milk and gets creamy and thicker, turn off the heat. Put in a bowl, add maple syrup, chocolate and hazelnuts and eat warm.