Creamy chocolate buckwheat porridge made with whole buckwheat groats, cacao, flaxseed and coconut milk. Sweetened with a touch of maple syrup, this delicious brekky bowl is gluten free, dairy free and vegan friendly!Please note, this recipe uses pre-cooked buckwheat which you can make the night before (or even a few days ahead of time).
2/3cupcoconut milk(carton coconut milk, not canned) - you may need a little extra to achieve the consistency you like
2tspmaple syrupor other preferred liquid sweetener
1/2tspground cinnamon- OPTIONAL
1/2tspvanilla extract- OPTIONAL
Place the cooked buckwheat in a small saucepan with the 2/3 cup of milk and bring to a gentle simmer.
Stir in the cacao, flaxseed, maple syrup and the vanilla and/or cinnamon, if using. Cook for another 2-3 minutes until you have a porridge consistency. You may need to add a little extra liquid to achieve the consistency you desire; add extra milk or just use water as you prefer.
Serve the porridge nice and hot, topped with coconut yoghurt, berries, nuts, seeds, nut butter etc.
*You can use whatever milk you like in this recipe! I also like it with almond milk.*As an alternative to using a liquid sweetener in this recipe, add in half a mashed banana while cooking for a sweet, fruity flavour.*I usually make up a batch of buckwheat groats in advance and store them in the fridge so I can make a few serves of this buckwheat porridge during the week. I cook 1 cup of raw buckwheat groats and that will make three serves of porridge. To cook the raw buckwheat groats, I cook them in boiling water on the stove for 12 minutes, drain, allow to cool and store them in an airtight container in the fridge for up to five days.