Buckwheat is my new kind of porridge lately- we’ve been having it 1-2 times a week, alternating with the traditional oatmeal. My favorite things about buckwheat is the taste and the nutritional profile – despite the word ‘wheat’ , this fabulous grain is actually gluten- free! It provides a decent portion of protein, which will help you to start up your day on a healthier note and will keep you full until lunchtime.

This chocolate version also has a portion of healthy antioxidants thanks to cacao powder. We do need them in our diet to make sure our body can fight off free radicals (which ultimately may lead to premature again of your cells and body).

If you like this one, you will also like the new protein buckwheat bowl that’s coming soon!

Serving: serves 1

Ingredients

1/2 cup cooked buckwheat

1/4 – 1/2 cup plant based milk

1 tsp honey

1 tbsp raw cacao powder

1 tsp bee pollen (optional; can swap for 1 tbsp seeds of choice)

1 tsp nut butter (I used almond) (as topping or stir in- see below)

1 tbsp hemp seeds

toppings: fruit of choice, seeds of choice, toasted coconut flakes

Method

Add milk to the cooked buckwheat groats and stir well. Then, add raw cacao powder, honey and bee pollen stir again until all is well mixed. If adding nut butter to the mix, add it on and stir again. Top up with some fruit, spoon of yoghurt or toasted seeds / coconut too add extra texture. Enjoy!

If you cook it, I’d love to see on Instagram– tag me in!