Everyday porridge

Everyday porridge

By
From
Pana Chocolate, The Recipes
Serves
3
Prep
5 mins
Photographer
Armelle Habib, Chris Middleton

Who says porridge is only for chilly days? Using buckwheat (don’t be misled by the name – buckwheat is entirely gluten-free!), our porridge is perfect for every season, not just the winter chills. Make it special with mixed fruits, candied nuts and coconut yoghurt.

Ingredients

Quantity Ingredient
180g raw buckwheat
125ml see method for ingredients, (or use an unsweetened store-bought version)
1 ripe banana
1 tablespoon see method for ingredients, (or use store‑bought)
2 medjool dates, pitted
pinch ground cinnamon
pinch himalayan pink salt
coconut yoghurt, to serve
see method for ingredients, to serve
see method for ingredients, to serve
see method for ingredients, to serve

Equipment

Quantity Ingredient
food processor
or high-speed blender
fine sieve
dehydrator

Method

  1. Soak the raw buckwheat in filtered water for a minimum of 6 hours (it can be overnight).
  2. Strain and thoroughly wash the buckwheat, then pulse in a food processor or high-speed blender to break it up.
  3. Add all remaining ingredients and pulse the mixture together until nice and creamy.
  4. Serve with coconut yoghurt, berry compote, pear chips and a candy nut shard.

Note

  • This porridge can be made a day or two in advance and refrigerated until serving.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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