Try it and let me know what you think by leaving a comment here or on my instagram account.
Ingredients
3/4 cup buckwheat groats, washed
1/4 cup chia seeds
2 1/2 cups water
1 cup canned coconut milk (not coconut milk beverage)
1 tbsp. coconut oil
1/4 cup raw honey or brown sugar
1 large mango, sliced
1/2 tsp. cinnamon
Instructions
- Heat a medium-sized sauce pot over medium-high heat and add 1 tablespoon of coconut oil
- Add buckwheat groats, stirring them frequently to avoid sticking on the bottom of the pot and cook until they smell toasty and start to turn brown - about 4-5 minutes
- Add 2 1/2 cups of water, cover and bring it to a simmer. Cook until most of the liquid has been absorbed (You could add more water if necessary). The buckwheat consistency should be loose but tender
- Stir in coconut milk, chia seeds and raw honey. Stir them frequently to avoid sticking on the bottom. Cook for another 5 minutes. After adding coconut milk, the consistency should be of thick oatmeal.
- The result shouldn't be mushy porridge but hearty and wholesome
- Top with sliced mangoes.
- Enjoy!
Posted in Breakfast, Daily Meal