Banoffee Buckwheat Porridge

Breakfast

By Ellie Bullen, Elsa's Wholesome Life

An indulgent breakfast for one! Who doesn't love a warm bowl of porridge to start your winter’s day? How about one that’s a little bit cheeky as well...

When banana meets Loving Earth Salted Caramel on top of warm buckwheat porridge you get a banoffee porridge bowl of heaven.

Ingredients
Method

Porridge
½ cup Plain Buckinis
1 cup water
½ cup almond milk
1 tsp Mesquite Powder (optional)
Toppings
2 tbsp Cacao Nibs
2 tbsp Coconut Chips
2 tbsp Plain Buckinis
1 banana (sliced)
4 tbsp coconut yoghurt
6 squares Salted Caramel Chocolate

Step 1Cook the buckwheat in a pot with the water over high heat, stirring occasionally for 10-15 minutes (or until buckwheat has softened).
Step 2Reduce heat to medium, add almond milk and cook for a further 5 minutes.
Step 3Remove from stove, stir in mesquite powder (if using).
Step 4Transfer to two bowls, top with sliced banana, cacao nibs, coconut flakes, raw buckwheat, coconut yoghurt, and place the salted caramel chocolate pieces over the top, give them a minute or two to begin to melt, and eat!