Cacao Baked Porridge

It's like eating chocolate cake....for breakfast. Yes please!! Soon after this picture I drowned the whole thing in peanut butter and it was magical. This recipe is gluten free and vegan.

Serves 1

You will need:

• 1/4 cup buckwheat flakes 
• use 1/3 cup oats, if you can tolerate them
• 1/4 cup soy milk (or milk of choice)
• use 1/3 cup if using oats
• 1 banana
• 1 tbsp raw cacao powder
• 1/4 tsp baking powder
• 1 tsp coconut sugar
• toppings of choice (I recommend a lot of peanut butter)

Directions:

Pre-heat your oven to 400F. In a small bowl, combine the buckwheat flakes (or oats) and milk and let it sit for about 10 minutes until the flakes soften and absorb a bit of the liquid. Meanwhile, mash your banana in to a puree, saving a few slices for the topping. In a separate bowl, combine the cacao powder, sugar and baking powder until incorporated. Pour the banana puree into the buckwheat/milk bowl and stir just until combined. Next, add in the cacao powder mixture and stir until the powder is incorporated, you don't want to over-stir at this point. 

Grease a small baking dish and pour in the porridge. Place your banana slices on top and place in the oven for 20 minutes.

Let cool for a few minutes and add whatever toppings you want, or just eat it as is, it will still be delicious!

Enjoy!