Sweet Cinnamon Mesquite Porridge

This is Sweet Cinnamon Mesquite porridge topped with nectarine, blackberries, white mulberries and sunbutter. Mesquite has to be one of my favorite superfood sweeteners, it is similar to molasses with a hint of caramel. Mesquite powder a superfood highly effective in balancing blood sugar, so it is an ideal sweetener for those with diabetes.

For my Cinnamon Mesquite porridge, 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 nectarine
• 1 tsp vanilla extract
• 1/2 tbsp Mesquite Powder
• 1 tsp cinnamon
• blackberries
• mulberries
• sunbutter

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 peach in half. Put one half aside, and cut the other half into small chunks. Add vanilla extract, mesquite, and cinnamon and stir to combine. Add the peach chunks and stir. Allow to cook for another few minutes until the porridge has thickened and peach has softened, then pour in the egg whites. Stir occasionally until the egg whites cook and the porridge becomes fluffy. Slice the other half of your peach and add any other toppings you like!