Buckwheat-coconut milk porridge with chocolate and toasted hazelnuts

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%)

Preparation:

1. Put buckwheat and water into a bowl and let soak overnight.
2. 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.
3. 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.