Fresh Buckwheat Porridge with Cocoa, Banana, and Nuts

A gluten-free, egg-free, and dairy-free breakfast that is still very tasty and nutritious. It is also an excellent solution for those who dont have time to prepare breakfast in the morning, as we only need to blend the soaked buckwheat porridge with various additions into a thick mixture, which we then place in a bowl or glass and enjoy with dried or fresh fruit and nuts.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 1 cup Buckwheat flakes

  • 1 piece Banana, fresh

  • 0.5 cups Coconut milk

  • 2 spoons Cocoa, powdered, unsweetened

  • 0.25 teaspoons Spices, cinnamon, ground

  • pieces Syrup, maple

  • 2 spoons Nuts, hazelnuts

  • 1 spoon Coconut, flakes

  • pieces chocolate, dark

Steps

  1. Pour the buckwheat porridge into a bowl and cover it with cold water. Let the porridge soak overnight.

  2. The next day, drain the soaked porridge and rinse it well under running water. Peel the banana and slice it into rounds. Save a few slices for later, and add the rest along with almond milk, the soaked porridge, sweetener, cocoa powder, and ground cinnamon to a blender. Mix the ingredients well to create a thick porridge-like mixture, which you then transfer into bowls or glasses.

  3. Garnish the buckwheat porridge with the reserved banana slices, coarsely chopped hazelnuts, and shredded coconut. If desired, you can also grate some dark chocolate on top or sprinkle a few crushed cocoa beans.

Nutrition Information (Per 100g)

  • Calories: 258.88 kcal
  • Fat: 20.37 g
    • Saturated Fat: 10.49 g
  • Carbohydrates: 15.58 g
    • Sugars: 5.99 g
  • Protein: 3.6 g
  • Fiber: 3 g