BUCKWHEAT COCONUT PORRIDGE
SERVES 2 PORTIONS
1 cup creamy buckwheat cereal
1⁄2 tsp ground cinnamon
1⁄4 tsp salt
1⁄4 cup peanut butter
1⁄2 cup coconut cream
1⁄4 cup cranberries
1⁄4 cup pecans
2 tbsp raw shelled hempseed
1⁄4 cup maple syrup
NUTRITIONAL VALUES
Calories: 183kcal
Fat: 12.4g (4.5g S.Fat)
Carbs: 12.9g
Protein: 5.2g
Sugar: 6.6g
Sodium: 144mg
METHOD
In a medium saucepan, bring 3 cups of water to a boil. Combine the cereal, cinnamon, and salt in a mixing bowl. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 8 minutes, or until all of the water has been absorbed. Combine the peanut butter and coconut cream in a mixing bowl.
Garnish with cranberries, pecans, hempseed, and maple syrup and serve in two bowls.
Garnish with cranberries, pecans, hempseed, and maple syrup and serve in two bowls.