Cacao buckwheat porridge


Autumn is arriving and I am so excited. We just spent three days in the forest in Somerset shooting parts of my book and the soft sun and golden leaves,  slowly turning as the mornings get later, were so beautiful.  It was an amazing summer, jam packed full of friends, events and writing, and now I am ripe and ready for a new season, new resolutions, and most importantly some exciting new recipes. Up first: cacao buckwheat.

Nothing beats colder autumnal mornings quite like porridge, and in my current mood nothing is as nutty, nutritious and satisfying as buckwheat groats and almond milk. Add a hit of cacao, bee pollen and almond butter for extra protein and this quick and easy bowl is a seriously super breakfast.

Use raw cacao for maximum energy and antioxidant protection. Vegans can replace the bee pollen with seeds, nuts or dessicated coconut.

Serves 2

1 cup buckwheat groats

1 cup water

1/2 cup almond milk (or more)

1 1/2 tbsp cacao powder

2 bananas, chopped

1/2 tsp cinnamon

1 tbsp honey

a pinch of salt

bee pollen, almond butter and cacao nibs to serve

In a small pan, bring the buckwheat, water and almond milk to the boil then simmer slowly for twenty minutes or so, stirring regularly, until the groats are soft and creamy but still have some bite. (You may need to add a little more almond milk if it is too dry).

Remove from the heat. Stir in the banana, cacao, honey, salt and cinnamon, transfer to bowls and serve with a splash of almond milk and a sprinkling of cacao nibs, bee pollen and  a dollop of almond butter.

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