Ingredients
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1/4 cup (1/4 cup = 40 g) buckwheat porridge
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1 tbsp (1 tbsp = 6 g) powdered peanut butter (PB2)
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1 tbsp (1 tbsp = 5 g) maple flakes
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1/2 cup (1/2 cup = 125 ml) water
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1 tbsp (1 tbsp = 15 g) chocolate square
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1/4 banana
Directions
This post is also available in: Français (French)
My favorite of the year in the morning: buckwheat porridge! A beautiful product that grows in Quebec. It’s naturally gluten-free, more textured than oatmeal and delicious.
I usually heat the water and then add the buckwheat instead of cooking it.
Rediscovering buckwheat
Did you know that? Buckwheat can be used for the same purposes as rice or quinoa. This breakfast recipe is just the beginning!
In an article published in La Presse, nutritionist Rose Therrien states that buckwheat provides a good intake of iron, manganese, magnesium and fibre. Its proteins are complete and buckwheat contains all the essential amino acids. To make it a vegetarian or vegan main course, Rose Therrien recommends adding another vegetable protein to the recipe.
Steps
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1
Done
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Heat the water in the microwave for 1 minute 15 seconds. |
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2
Done
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Add the buckwheat porridge, the peanut butter powder and the maple flakes. |
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3
Done
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Mix with a spoon for 60 seconds. The mixture will thicken and the grains will soften. |
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4
Done
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Garnish with cubed bananas and pieces of chocolate. |
