Buckwheat Porridge with Brew Choc and Peanut Butter
Well good morning delicious. My Brew Choc product is available. I am literally in the process of getting it sorted with a HACCP certification. Don't even ask. Rather than wait for this recipe to go out there, I thought I would send it out anyhoo and let you think about how delicious it will be. Of course, you can serve it without the syrup...by all means. Still delish. Still amazing. Still Insider Club style.
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The Lazy Sourdough Bakery course now baking.
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Need
-
Porridge
- 100 Grams buckwheat groats
- 200 Grams water
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams coconut cream Recipe
- 2 Tablespoons Peanut Butter Recipe
- 30 Grams pure maple syrup
-
Toppings
- 1 Batch Brewed Cacao Coffee Concentrate Syrup to serve Recipe
- coconut milk to drizzle Recipe
- 100 Grams almonds slivers, roasted
- pure maple syrup to taste
- 20 Grams Brew Choc BUY
Do
- 1
Soak the buckwheat in enough water to cover for an hour or more. Drain.
- 2
Place drained buckwheat, water and salt into the Thermomix bowl and cook 15 min/90°C/speed 1.
- 3
Add vanilla to the cooked porridge, coconut milk, peanut butter and maple syrup. Stir with your spatula.
- 4
Serve with toppings of choice.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
