Chocolate Buckwheat Porridge

I know many people harbour a not-so-secret desire to eat dessert for breakfast, so here is the perfect recipe for you to do just that: Chocolate Buckwheat Porridge.

When you top this Chocolate Buckwheat Porridge with your choice of seasonal fruits and fresh nuts, it becomes a decadent must-eat. Surprisingly, something so delicious does not take all that long to make and this recipe makes 4 servings so it's enough to get you through most of the work week without drama.

You can also make this a high protein vegan breakfast by whisking in your favourite protein powder just before serving.

I have included a pressure cooker / Instant Pot option and a regular option for those cooking on a stove. But, if you don't yet own a pressure cooker ...why not? They really do revolutionise the cooking experience once you get the hang of them. Have a read of my article 10 Things I love about my pressure cooker for the lowdown.

Here are some brief nutritional benefits of cacao and buckwheat:

• Both are mineral rich, containing magnesium, copper, calcium and iron.
• Buckwheat and cacao contain fibre for the gut-loving prebiotic goodness that influences health in so many positive ways.
• Buckwheat contains a decent amount of protein for a seed (yes, it's not a grain and definitely not related to wheat!).
• Cacao especially has many health-protective aspects on account of a vast array of plant compounds including being anti-inflammatory and mood boosting: see here and here.

Before we get to the recipe

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Chocolate Buckwheat Porridge

Gluten free, dairy free, vegan, microbiome-friendly, Paleo-ish

Chocolate Buckwheat Porridge is perfect when you feel like having dessert for breakfast without grabbing something unhealthy. Gluten-free, dairy-free, vegan with pressure cooker or stovetop options.

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Course: Breakfast

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 serves

Author: Allison Jones

Ingredients

• 1 ¼ cups raw untoasted buckwheat groats
• 3 cups water (Pressure cooker/Instant Pot) OR
• 4 cups boiling water (Stovetop option)
• ½ teaspoon cooking salt
• ¼ cup cacao powder
• ⅓ cup coconut cream
• ¼ cup honey use maple syrup or rice syrup for vegan option

Optional

• 1 cup hydrolyzed collagen powder OR vegan protein powder for extra gut, skin and joint support

To serve

• Your choice of nuts and fresh or stewed fruits - eg. caramelised bananas berries, sliced fig

Instructions

• Pressure cooker or Instant Pot:
• Add the boiling water, buckwheat groats, and salt to the bowl of the pressure cooker. Seal the lid and close the vent, then set to High Pressure for 3 minutes. Cook for the same amount of time if using a stovetop pressure cooker.
• Once the pressure cooking time has ended, allow the pressure cooker to depressurise naturally (ie. don't open the vent) for 10 minutes.
• Stir in the coconut cream, the honey and the cacao powder until well incorporated.

  Add protein powder if using, whisk it in well. Adjust with additional water if desired.
• Serve immediately with desired toppings.
• Stove top:
• Add the boiling water, buckwheat groats and salt to a large saucepan or even a stockpot and place over medium-high heat. Keep an eye on the pan because the buckwheat gets quite foamy.
• Allow to cook for 15-20 minutes until the groats have softened. Try not to overcook them though as they are great with some bite.
• Stir in the coconut cream, the honey and the cacao powder until well incorporated.

  Add protein powder if using, whisk it in well. Adjust with additional water if desired.
• Serve immediately with desired toppings.
• Store in the fridge for up to 5 days.

Notes

Equipment: Measuring cups, measuring spoons, whisk, electric pressure cooker or large saucepan/stockpot

 

If using the collagen powder, add this to the boiling water first, mix and then add to the pot.

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