Porridge is a best breakfast ever. Buckwheat porridge gets it’s rich flavours from coconut milk and cacao.
I have a twisted relationship with buckwheat porridge. I don’t really like it (at all) naturel but as soon as I top my porridge bowl with berries and fruit, it becomes super yummy. Oven baked porridge made with groats is way better to start with I think. The meal made just needs something extra.
Buckwheat is really nutritious and rich. It’s full of good energy to start your day and to keep hunger away for a long time. This fairly little potful of porridge feeds at least three adults.
Buckwheat is naturally gluten free but just to be sure, check the package to see that it hasn’t been handled on same production lines with any grains.
Buckwheat Coconut Chocolate Porridge Recipe
1 can (400ml) coconut milk
1 dl water
1,5 dl buckwheat meal
2 tbsp (raw) cacao powder
(a pinch of salt)
- Measure all the ingredients in a pot, mix well and bring the porridge to boil.
- As soon soon as the porridge starts to bubble turn of the heat and let the pot on the stove for 15 minutes.
- Serve with maple syrup, frozen blueberries, shredded coconut and cacao nibs.