A chocolate and coconut breakfast that tastes like a holiday. Sprouted buckwheat cooks to a soft porridge with a little bite.
Ingredients (serves 2)
- 1 cup Sprouted & Raw Organic Buckwheat (or sprouted oats)
- 2 cups almond milk
- 2 tbsp maple syrup
- 2 tbsp unsweetened cocoa powder
- 2 tbsp coconut flakes
- To top: milled flax seeds, chopped nuts, berries and a drizzle of chia seed oil (optional)
Method
- Rinse the buckwheat under cold water.
- Put it in a pan with the almond milk and bring to a gentle simmer.
- Reduce the heat and cook for 10 to 15 minutes, stirring now and then, until thick.
- Stir in the maple syrup, cocoa and coconut flakes.
- Serve hot with your toppings.
About the sprouted buckwheat
Our buckwheat is organic, activated with water, germinated into shoots and dehydrated below 40°C. It has a nice crunch when raw and a delicate, mildly nutty taste, with 13.54g of protein per 100g. It is vegan and free from gluten, dairy and soy.
