Morning Guys! I’m carrying on with the chocolate and sweet theme but in a breakfasty way, as super indulgent yet incredibly nutritious breakfast full of healthy fats, healthy sugars, fibre, carbohydrates, antioxidants and proteins!
Here’s my banana based porridge (I like to add mashed banana to my porridge instead of a sweetener such as maple syrup/date syrup/coconut sugar as its super natural and the sugars release even slower. Plus it makes it super filling!) I’ve topped the porridge with a good, generous dollop of coconut yoghurt and peanut butter for saltiness and creaminess, grilled strawberries (grilling them makes them super sweet), toasted nuts for butteriness and chopped chocolate for that indulgent twist, which is super delicious stirred in so that it all melts! Delicious!!!
I’m pretty sure anyone will love this one! Feel free to swap the coconut yoghurt for almond yoghurt or full fat live yoghurt and the peanut butter for any nut butter you prefer.
Ingredients – serves one
8g macadamia nuts
5g raw coconut flakes
50g strawberries – tops removed and quartered
1 piece (10g) of raw dark chocolate, finely chopped – I used OCTO 70%
1 heaped spoonful of vanilla coconut yoghurt
1 – 2 heaped spoonfuls of crunchy peanut butter – I used deep roast ManiLife (Give me a shout if you would like to buy some)
50g buckwheat flakes
1 ripe mashed banana
200ml cashew nut milk
1 tsp milled flaxseeds
Start by toasting the macadamias followed by the coconut flakes in a small, dry, non stick pan over a medium heat until golden. Pour into a bowl and put to one side.
Preheat the grill to high and line with foil.
Place the strawberries on the lined grill and grill until golden/turning slightly charred.
Meanwhile, pop the mashed banana in the pan with the flakes, milk and flax. Stir over a low heat until thickened.
Pour the porridge into a bowl.
Dollop on the yoghurt and peanut butter.
Scatter over the grilled strawberries, toasted nuts and coconut.
Sprinkle over the chopped chocolate and serve!