Maca and Chocolate Porridge

Morning! So I’m sorry my posts have been a bit short and not too much time put into them! I’ve been super busy with Leitchy Creates making chocolates for events, stockists, big orders and trying to get my name in more places. I’ve also been redesigning my packing which is super exciting, really interesting and such a learning curve too. I can’t wait to see the results and share it with you too. So anyway I’ve decided to do one post a week, that I can dedicate more time too, make it super informative and special as I’m now a busy chocolate bee! I want to be able to share good content and really enjoy writing it, rather than rushing it to post it at a certain time and it looking rough and well, boring. I hope you understand that this is the best way for me right now and also prefer that I can have a good old natter, fill you in and tell you more about the recipe too.

So This week has been busy. Saturday I actually took the day off to chill in my garden in the sun and listening to my super chilled summer playlist. It was lush. Then we got an early night because Sunday we got up early as I was standing at a stall all day at Sharrow Vale market selling my chocolates. We got up early, packed up the car, unpacked the car and then waited for my boyfriend and his family to arrive so that we could assemble the gazebo (it was a five person job with lots and lots of tape). We were all set up by 10.30am and stayed all day until 5pm. It went really well and It was so lovely to see familiar faces, returning customers and my friends coming to support too. That night I made a batch of peanut praline bars and then just chilled. Monday we were up early again as we were off to a funeral, drop of chocolates at my stockist in Halifax and pick up ingredients from one of my wholesalers in Sheffield. We then got back, I made more peanut praline bars and also stocked back up on my lemon truffle bars.

Tuesday was a long day of chocolate making, I think I was stood for 6 hours solid, enrobing pralines for Cocoa Wonderland in Sheffield. I boxed them all up and delivered them straight away so I could get on with admin and then spend the evening chilling with my boyfriend. Wednesday was pretty similar to be honest, plus a lot of admin and also chilling with my boyfriend. Sorry if this is very same old this week ha! It’s not been as interesting as last as the sun was about, so I saw more people and did more things! Well anyway today was a little more eventful. I got up early, super early and went to the gym, got home quick change, smoothie bowl and then up and out the door to Hale near Manchester for a stockist meeting in the most gorgeous and delicious cafe. We dropped off the samples and then decided to stay for lunch for a little break after all the driving. I enjoyed a chai latte and then the garden breakfast that consisted of poached eggs, garlic mushrooms, spinach, grilled tomatoes, sourdough, home baked beans and the most delicious sweet potato hash brown. My Mum had bacon avocado toast and a latte and then we both shared the blueberry Bakewell slice with ice cream. UmmmUmmm. We then drove back home, I got on with admin, this blog and also emails. Then this evening I’m meeting my boyfriend for tea in town and then I’m back home and packing as tomorrow me and my Dad are off to London to see Harry Potter with an orchestra at the royal Albert hall, lots of good food and a bit of shopping. Then Saturday lunch I head back as I’m going out to celebrate one of my girls birthdays and my brothers home with his girlfriend for the weekend too! I can’t wait, it’s going to be lush!

Right so today I’m sharing a recipe using some of my NEW products in my chocolate range. It’s a chocolate banana bread like oat porridge using maca for a malty taste and hormone balancing properties. Maca is also great as it’s high in antioxidants (as is cacao), nutrients, improves energy and mood. But I use it more for the malty comforting taste more than anything! Topped with a quick strawberry compote, sweet fresh banana, hemp seeds and the best part – my NEW chocolate chunk grain and gluten free granola made with peanut butter and my chopped up chocolate chunks and also my NEW vanilla peanut butter chocolate spread. The granola adds crunch, a nice contrast in texture and the chocolate chunks melt into the porridge bowl for extra chocolate lovers dreaminess and also my chocolate spread slowly melts for gooey, melted chocolate bar like madness. It’s a winner all round. You can find the NEW products on my shop website – LeitchyCreates.

Ingredients – Serves one

Topping –

50g frozen strawberries

water

Porridge –

40g rolled porridge oats

10g oat bran

a pinch of salt

1 tbsp cacao powder

half a banana, mashed

1 tsp maca powder

200ml almond milk

Extras –

half a banana, sliced 

2 tsp chocolate spread 

1 tbsp granola

1 tsp hemp seeds

Method

Start by frying the frozen strawberries in a small non stick dry pan until golden and slightly charred. Add a few splashes of water and cook until warm and then pour into a bowl.

Place all the porridge ingredients in the pan you just used to fry the strawberries in. Stir over a low to medium heat until thickened.

Pour the porridge into a bowl.

Arrange the banana slices down one side of the porridge bowl and pour the saucy strawberries alongside.

Scoop the chocolate spread onto the porridge bowl and leave to melt.

Scatter the granola and hemp seeds in the gaps.

Enjoy xx

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