Gingerbread Porridge

This is gluten free Gingerbread porridge with banana, mulberries, blackberries, cacao nibs and peanut butter. Nuff said.

You will need:

• 1/4 cup buckwheat flakes
• 1/4 cup TVP (I use this for added protein)
• this recipe will also work with 1/2 cup oats or buckwheat flakes
• 3/4 - 1 cup water, depending on your preferred consistency
• 1/3 cup egg whites
• 1 ripe banana
• 1 tsp vanilla extract
• 1 tbsp blackstrap molasses
• 1/2 tsp ginger
• toppings

Directions:

In a small sauce pan, bring water to a boil. Add your buckwheat and TVP (or oats) and lower heat, allowing to thicken, approximately 3-5 minutes. While this cooks, cut your banana in half. Put one half aside, and mash the other half into a puree. Stir your smashed banana into the buckwheat, and add vanilla extract, blackstrap molasses, and ginger. Stir and allow to cook for another few minutes until the porridge has thickened, then pour in the egg whites. Stir occasionally until the egg whites cook and the porridge becomes fluffy. Slice the other half of your banana and add your toppings!