YIELD: 2 SERVINGS
Here’s your chance to use buckwheat! Buckwheat becomes porridge in this recipe. It’s a delicious breakfast that will keep you fueled for a long time.
INGREDIENTS:
1 cup creamy buckwheat cereal
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup peanut butter
½ cup coconut cream
¼ cup cranberries
¼ cup pecans
2 tablespoons raw shelled hempseed
¼ cup maple syrup
INSTRUCTIONS:
1. Bring 3 cups of water to a boil in a medium saucepan. Add the cereal, cinnamon, and salt. Reduce the heat to medium low and cover. Cook for 8 minutes, stirring occasionally, until all the water is absorbed. Stir in peanut butter and coconut cream.
2. Serve in two bowls and garnish with the cranberries, pecans, hempseed, and maple syrup.
Protein: 20 grams per serving Active Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
