Chocolate Buckwheat Porridge
How do you prepare buckwheat and chocolate porridge?
Combine buckwheat, plant-based milk, maple syrup and cocoa in a saucepan. Add cinnamon, ginger and vanilla, then bring to a boil over high heat. Reduce the heat, cover and cook for 20 minutes until the grain absorbs the liquid. Let it rest for 10 minutes before serving.
A delicious way to start the day, with a boost of energy and spectacular flavor. Porridge is usually made with oat flakes, but in this case, for a change, we use buckwheat. A different breakfast with an unmatched flavor; I invite you to try it as soon as possible.
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Servings: Serves 4
Ingredients
- 90 g buckwheat
- 15 g unsweetened cocoa powder
- 265 ml unsweetened rice milk (almond or soy)
- 30 ml maple syrup
- 40 g walnuts or other dried fruit/nuts of choice
- ½ teaspoon vanilla powder
- ½ teaspoon ground cinnamon
- 1 pinch ground ginger
Instructions
Place the buckwheat, milk, maple syrup and cocoa in a medium saucepan and mix well.
Then add the cinnamon, ginger and vanilla. Mix.
Cook over high heat until it starts to boil.
Lower the heat and cover with a lid. Cook for about 18-20 minutes, stirring occasionally.
After that time, uncover and taste; the buckwheat should be tender and all the liquid absorbed.
Let it rest covered for 10 minutes. Serve very hot, with your preferred dried fruit or nuts.
Enjoy your meal!
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- 90 g buckwheat
- 15 g unsweetened cocoa powder
- 265 ml unsweetened rice milk (almond or soy)
- 30 ml maple syrup
- 40 g walnuts or other dried fruit/nuts of choice
- ½ teaspoon vanilla powder
- ½ teaspoon ground cinnamon
- 1 pinch ground ginger