Buckwheat chocolate porridge with peanut butter and banana is a new try in Very Breakfast kitchen.
I use buckwheat all the time. But it’s toasted buckwheat I use not raw. And I cook it for lunch or dinner, to eat it with salads, with braised meat and sauces. It’s a really good carb and it’s gluten free. I really like the taste and the versatility of buckwheat.
I hadn’t tried buckwheat as a breakfast porridge before though. And I have to say I really liked the results. And there is no cooking involved which is quite weird for me.
Buckwheat is soaked overnight and then blended into smooth and creamy porridge. I wasn’t sure what to expect from buckwheat I know and love that is prepared completely different from what I am used to.
But I’m hooked now. Because the results are positively delicious.
Fuel Your Body, Charge Your Day
- Soak buckwheat and sunflower seeds overnight, in separate bowls in plenty of water.
- In the morning rinse well buckwheat and sunflower seeds and add to the blender with a banana, lemon juice, dates, vanilla, cocoa powder, and milk.
- Blend until smooth.
- Serve with a teaspoon of peanut butter, slices of banana and raspberries.