For two years I’ve been trying to like buckwheat, mostly because I like to eat as diverse as possible. It’s not been a success though. I simply do not like the taste and the texture. Not as a grain companying a dinner, not as a milky drink, not for pancakes, not in cookies, just not … Until I decided to try a breakfast recipe from Rens Kroes’s On The Go cookbook where she soaks it overnight and purees it into a porridge. I was surprised. This was the first time I somehwat liked it. And I decided if I like this, I could do better. A few weeks later I decided to start trying with the recipe I had in my head. I wanted something with cherries and chocolate, like the famous German Black Forest Cherry Pie. I experimented a bit (experimenting is the best!) and eventually came up with this recipe for a soft porridge. I really really love it and I eat it regularly now. And you don’t have to soak the buckwheat overnight in my recipe. I think that’s a big plus!
Ingredients for 1 serving:
– 50 grams of kasha or buckwheat grains
– 2 tbsp almond milk
– half a banana
– small tbsp almond butter
– 13 (frozen) cherries (save 3 for garnish later)
– 1 tbsp cocoa powder
– pinch of cinnamon
– pinch of ginger
– pinch of salt
– 1 small tbsp maple syrup
– pinch of vanilla powder
– optional: a bit of flax seeds.
Soak the buckwheat for about 20 minutes in boiling hot water, wash thoroughly and drain.
Put all of the ingredients in a blender and mix.
Serve the porridge in a small bowl and garnish with some halved cherries and cocoa powder. Enjoy!