It’s time for gooey, chewy and super moist Black Forest Cake for breakfast! All while still being incredibly healthy! Filled with whole grains, antioxidant rich raw chocolate and cherries, how can it get any better? This recipe is gluten free and vegan!
You will need:
1/3 cup raw buckwheat groats (soaked overnight and rinsed)
use 1/3 cup oats, if you can tolerate them
1/3 cup + 1 tbsp soy milk (or milk of choice)
use 1/3 cup if using oats
1 tsp chia seeds
about 5-7 bing cherries, plus more for topping
1/2 tbsp raw cacao powder
1/4 tsp baking powder
1/2 tsp coconut sugar or stevia
I always soak my buckwheat groats overnight in order to provide my body the best and easiest assimilation of nutrients possible. To do this, I place the buckwheat in a bowl and cover it with about 1-2 inches of water, and let it sit overnight. In the morning, the water will look slimy, and you will need to rinse the buckwheat in a strainer VERY well for about one or two minutes.
Also the night before, pit your cherries and chop about 3/4 of the banana into small chunks, then blitz them together in your food processor until combined (it’s ok if there are chunks). Place the puree in an airtight container in your fridge. This will help release more of the cherry flavor. The remaining banana can also be placed in an airtight container in your fridge for the morning.
When you wake up, preheat your oven to 375F.
Place the rinsed buckwheat groats in your food processor and process for about 10 seconds until the groats are broken down slightly.
In a bowl, combine the milk, buckwheat, chia, banana/cherry puree, cacao powder, baking powder and coconut sugar or stevia. Let this sit for about 5 minutes so the chia can soak up some liquid.
Grease a baking dish and pour in the porridge. Top with sliced cherries and the rest of your banana, and bake four about 25 minutes until the top dried.
Remove from the oven, allow to cool for a minute, and top with whatever else you want! I used chocolate coconut peanut butter and raw dark chocolate chunks!
Repost from @tumblinbumblincrumblincookie