Raw buckwheat porridge with grilled bananas
A simple and sweet vanilla porridge made with raw buckwheat and topped with grilled bananas and peanut butter.
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Servings: 2
Calories: 579kcal
Ingredients
- 1 cup buckwheat groats, soaked in cold water overnight
- ½ cup almond milk, or milk of your choice
- 2 tablespoon maple syrup, + extra for drizzling (optional)
- 1 teaspoon natural vanilla extract, or paste
- 2 bananas, halved lengthways
- A smidge of coconut oil, (½ teaspoon approximately)
- 2 tablespoon smooth peanut butter, or almond or other nut butter
- 1 tablespoon coconut flakes
Instructions
- Heat a non-stick frypan (skillet) over medium-high heat. Add a smidge of coconut oil and the sliced bananas, cut side down. Let the bananas caramelise for a few minutes, without moving them, while you're making the porridge.
- Drain and rinse buckwheat in a sieve under running water. It may be slightly slimy - don't worry this is just starch released during soaking.
- Add drained buckwheat to the jug of a high speed blender or food processor.
- Add almond milk, maple syrup and vanilla.
- Blend until smooth. With a high speed blender it'll probably only take about 30 seconds, otherwise a few minutes in a standard blender or food processor.
- Tip into serving bowls and top with hot bananas, a swirl of peanut butter, a drizzle of maple syrup and a scattering of coconut flakes.
Notes
Prep time doesn't include soaking time.
Nutrition information
Calories: 579kcal | Carbohydrates: 106.6g | Protein: 15g | Fat: 14.4g | Saturated Fat: 4.8g | Fiber: 13.4g
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