This vibrant porridge bowl is both vegan and gluten free and is guaranteed to keep you full for ages. Buckwheat, also known as kasha, is an antioxidant and vitamin packed seed (not a grain) and is high in fibre and digestible protein. If you have the time, it’s best to soak buckwheat overnight in filtered or boiled water with a squeeze of lemon. You can cook it without soaking but it will take longer. At events and pop-ups, Rock My Bowl use their double chocolate buckwheat granola as a topping and you can add grated dark chocolate and cacao nibs to it!
1 tsp of coconut oil
80 grams of buckwheat, soaked overnight and drained
150ml plant milk of your choice
1 tbsp of coconut sugar or brown sugar
Dash of vanilla extract
Pinch of salt
Fresh kiwi, peeled and sliced
Toasted coconut chips
Chocolate granola or cacao nibs
Melt the coconut oil in a medium saucepan and add the buckwheat, stirring until the seeds turn slightly golden. Add the milk and let the porridge slowly simmer for 12-15 minutes. Keep an eye on the pan, giving it an occasional stir. When the milk is absorbed, remove from the heat and add the coconut sugar and vanilla extract. To serve, add a splash more milk and pile with the kiwi, coconut chips and a sprinkle of chocolate granola.