From time to time I fancy a break from my usual oatmeal breakfast routine and this chocolatey crunchy bowl feels like a treat. Sometimes I only add in cacoa powder, other times I’m in the mood for a bit of a coffee flavour to accompany the chocolate.
30g of buckwheat
3-4 tablespoons of yoghurt
1 1/2 heaping teaspoons of cacoa powder
sprinkle of cinnamon
optional: 1/4 teaspoon of instant coffee granules (without added sugar)
1 tablespoon of water or milk
sprinkle of cacoa nibs
First, sprout your buckwheat. There are several methods of doing so, I use a jar with a special lid for sprouting. I find that it works best if I soak the buckwheat for about half of an hour, then drain the water and let it sprout for a day or a bit longer (the longer you wait, the longer the little sprouts will get). Rinse with cold water about 2-3 times during the process.
Mash a banana, mix with the buckwheat and the rest of the ingredients. Stir well until the cacoa and instant coffee have dissolved. Sprinkle some cacoa nibs on top for some extra crunch. Enjoy!
A vegan, slightly sweeter version: mash 2 bananas and leave out yoghurt.