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Banoffee pie buckwheat bowl
Sweet date caramel, banana slices and a creamy buckwheat porridge - all the flavours of a Banoffee Pie. This raw buckwheat porridge really is dessert for breakfast (or brunch).
BRUNCH
Who doesn't love long brunches on weekends? Freshly pressed juices, oat lattes, pancakes, smoothie bowls, tofu scramble and avocado toast.... all the breakfasts that might normally take a bit more time to make.
This Banoffee Pie inspired breakfast makes a delicious, indulgent yet healthy brunch option.
(Not) Naughty, but nice.
MAKE IT PRETTY
Small details such as adding edible flowers, the grated chocolate or a few toasted nuts sprinkled on top can make a difference to the overall look.
YOU WILL NEED
Raw Buckwheat groats
Bananas
Non-dairy yoghurt, unsweetened
Medjool dates
Almond butter
Vanilla extract
Unsweetened almond milk
Maca powder (optional)
Dark chocolate or cacao powder
Toasted hazelnuts
ADDITIONAL TO ADD
Vanilla protein powder - add this to the buckwheat porridge
Add a pinch of salt to the date caramel for that salted caramel taste
You can use date paste instead of Medjool dates. You would probably need about 2 - 3 tablespoons of date paste.
Sprinkle a bit of granola on top for some additional crunch
A HEALTHY CARAMEL
I love a homemade date caramel. It's healthier that the processed, sugar based caramel sauces as this date caramel has no processed sugars and actually has some nutritional values.
It is also really simple to make. All you will need to do is pre-soak the Medjool dates in hot water, drain the soaked dates and blend them with almond butter and until the desired consistency is reached.
Make it a salted caramel by adding a bit of sea salt.
OTHER BREAKFASTS PERFECT FOR BRUNCHES
BANOFFEE PIE BUCKWHEAT PORRIDGE
Sweet date caramel, banana slices and a creamy buckwheat porridge - all the flavours of a Banoffee Pie. This raw buckwheat porridge really is dessert for breakfast (or brunch).
SERVES 2
TIME 15 minutes, plus soaking overnight
INGREDIENTS
1 cup buckwheat groats, pre-soaked overnight
3 small bananas
Almond milk
1 tsp maca powder (optional)
1/2 cup thick plantbased yoghurt
1 tsp vanilla extract
4 - 5 medjool dates, pre-soaked in hot water for about 20 minutes
1 tbsp almond butter
cacao powder or dark chocolate (grated) to serve
Toasted hazelnuts to serve
Edible flowers (optional to decorate)
INSTRUCTIONS
Start by making the date caramel by blending the drained dates and almond butter, along with one tablespoon water into a paste. Add more water as needed to get a runnier sauce consistency. You can also add a pinch of salt to make it a salted caramel.
Transfer the date caramel into a small bowl.
Drain and rinse the pre-soaked buckwheat.
Using the same blender (no need to wash) add the buckwheat, along with 1 banana, 1 tbsp yoghurt, the vanilla extract and maca powder (if using)
Add almond milk or more yoghurt as needed, until desired consistency is reached.
Divide the buckwheat porridge between 2 bowls.
Add dollops of the date caramel sauce on top of the buckwheat. Add as much caramel to your liking. If you want to make it pretty you can use the back of a spoon or a knife to create little swirls of caramel in the buckwheat porridge (optional)
Slice the remaining 2 bananas into disks and arrange on top of the caramel.
Spoon the yoghurt on the banana slices and finish with grated dark chocolate or a dusting of cacao powder.
Sprinkle with a few chopped hazelnuts. Make it even prettier with a few edible flowers on top.
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