Recipe
Creamy coconut buckwheat porridge
This porridge is a wonderfully warming, healthy and original way to start off a cold winter’s day. Instead of using oats, it is based on Biotona sprouted Buckwheat. These gluten-free and easily digestible seeds do not cause peaks in your blood sugar level, whilst at the same time offering you plenty of minerals, vitamins and polyphenols, as well as a nice full feeling that will last you through the morning. Enjoy!
| Ingredients | |
|---|---|
| Biotona sprouted Buckwheat | ⅓ cup (60g) |
| Water | 250 ml |
| Sea salt | Pinch |
| Biotona Coconut milk powder | 2 tablespoons |
| Agave syrup | 2 teaspoons or to taste |
| Optional: | |
| Natural vanilla extract | ½ teaspoon |
| Cinnamon | ⅓ teaspoon |
| For topping: | |
| Nut butter of choice | 1 teaspoon |
| Toasted coconut flakes | 1 teaspoon |
| Cinnamon | A dash |
| Agave syrup | 1 teaspoon |
| Necessities |
|---|
| Small saucepan |
- Add Biotona sprouted Buckwheat, water and a pinch of salt to a small saucepan. Bring to a boil, then reduce to simmer and loosely cover the pan with a lid. Cook over a very gentle heat for 12-15 minutes, or until almost all liquid is absorbed. Stir occasionally.
- Remove from heat, add Biotona Coconut milk powder, vanilla and cinnamon (if using) and agave syrup. Mix well. Feel free to mix in a few tablespoons of water if you prefer thinner consistency.
- Transfer to a bowl, add the toppings and serve warm.
