Quinoa buckwheat porridge topped with maple chocolate glazed dates, coconut flakes, ground flax seeds, walnuts, fresh berries, and a drizzle of maple chocolate syrup.
For the dates, I just placed a few tablespoons each of maple syrup and apple juice with about 4 pitted dates. Bring to a boil and let simmer till the syrup reduces and thickens. Add in a couple teaspoons of cocoa powder and mix to make a chocolatey syrup. This mixture is very sweet from the syrup and apple juice so I don't add any sweetness into the porridge itself.
For the porridge, combine 3 cups liquid (any combination of water and non-dairy milk) with 1/4 quinoa and 1/2 buckwheat cereal. Bring to a boil, reduce heat to low and simmer for 15 minutes
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