|The minimally flavoured apple and peach buckwheat porridge |
(I added extra peaches and dried raspberry pieces on top)
Having tried and failed at a peachy porridge, I veered off course and went to dessert flavours instead. This is partially due to my recent purchase of Choc Shot liquid chocolate. I've been reading about it for months in Vegan Life magazine and on other blogs, and it is basically stevia-sweetened vegan chocolate syrup. It's very versatile and because it's low in sugar I think it's appropriate to use it at any time of day.
I used instant coffee granules and you could use regular or decaffeinated according to your taste. Of course, if you don't like coffee at all, you could also make this fully chocolate...
As I am wont to do with buckwheat porridge recipes, I kept some fruit in this batter in the form of banana. It lent a creamy texture and some sweetness without giving banana flavour. Apple is another option if you are banana averse.
As per the pictures, I made this in two snack sized jars. If you are having this for breakfast it will give one more generous serve. I imagine it would be delicious with raspberries on top too.
Mocha buckwheat porridge
A justifiably decadent breakfast or snack
Makes 1 generous breakfast serve or 2 small snack serves
Vegan and gluten free
Food processor or blender required
Author: Bite-sized thoughts
1/2 cup raw untoasted buckwheat groats, soaked in 2 cups of water for a few hours or overnight
1 medium banana
1/4 cup non-dairy milk of choice (I used unsweetened almond)
2 tsp instant coffee granules
2 tsp chocolate syrup (I used Choc Shot)
After soaking your buckwheat groats, drain them and rinse well. Add to your food processor or blender along with the banana and milk. Process until creamy and reasonably smooth, approximately 1 minute. Add the coffee and chocolate and process to incorporate.
Other buckwheat porridge recipes on Bite-Sized-Thoughts: