-LSB-...] Chocolate
Buckwheat Porridge topped with fresh strawbs, nanner, coconut, cacao nibs, and leftover raspberry chia jam.
Not exact matches
Soaked
buckwheat in the food processor to make a
porridge, with some water, ginger, chocolate Sunwarrrior, chia seeds, and
topped with home - made raw almond butter and frozen blueberries.
Then I made this amazingly delicious raw
buckwheat porridge for breakfast, I
topped it with banana and chia seeds to fuel up for my long run.
Make sure to get there before the end of March to try out three - grain oat, rye and spelt
porridge,
topped with rhubarb, rose yogurt and triple nut and
buckwheat brittle; the recipe for the latter is in my book; the rhubarb and rose combination inspired by a rhubarb and strawberry galette with rose pastry cream, also in the book; finally, we went for a three - grain
porridge as The Natural Baker really celebrates the diversity and variety of all the wonderful grains we have to use today, rye, spelt and oats being three of our favourites... and with the 26 Grains magic wand, it's all become the most wonderful bowl of warmth and fantastic colours, flavours and textures!
Pop your
buckwheat porridge into a container and
top with berries, and you have a breakfast you can have at your desk or to restore after a workout.
For this
porridge variation, I added
buckwheat to add variation in texture and
topped with a honey spiced baby fig compote that I had previously made.
Whole - grain
porridge, made with real whole grains like quinoa, millet,
buckwheat, or oats and
topped with fruit, nuts, seeds, or eggs
I have been loving making this very simple puffed
buckwheat toasted muesli to use as a
topping on my puddings, smoothies, yoghurt and
porridge (heck, it works on anything and is a nice little snack on its own, too).
Split
porridge into two bowls and
top each with one sliced blood orange, coconut flakes,
buckwheat, and hemp hearts.