This breakfast combines two of my favorite desserts in one – chocolate cake and pumpkin pie – to make for a super rich and decadent meal that is gluten free and vegan. While it may taste indulgent, this breakfast is incredibly healthy, rich in omega-3 fats from the chia seeds, fiber from the pumpkin, and antioxidants from the raw cacao! Have your dessert and eat it too!!
You will need:
1/3 cup raw buckwheat groats (soaked overnight and rinsed)
between 1/4 – 1/3 cup milk of choice
1-2 tbsp 100% pumpkin puree
1 tbsp raw cacao powder
1/4 tsp pumpkin pie spice
1/2 tbsp chia seeds
1/2 tsp coconut sugar
1/4 tsp baking powder
I always soak my buckwheat groats overnight in order to provide my body the best and easiest assimilation of nutrients possible. To do this, I place the buckwheat in a bowl and cover it with about 1-2 inches of water, and let it sit overnight. In the morning, the water will look slimy, and you will need to rinse the buckwheat in a strainer VERY well for about one or two minutes.
Preheat your oven to 375F. Once the buckwheat is drained and rinsed, add it to your food processor and pulse a few times to break up the groats.
In a bowl, combine all ingredients and stir until well combined. Let this sit for a few minutes so the chia can soak up some liquid and the porridge becomes thick.
Lightly grease a small baking dish and pour in the porridge mixture. Place in your oven for 25 minutes, turning the heat up to 400F in the last minute or 2 so the center cooks through. I topped mine with chocolate coconut peanut butter, mulberries and cacao nibs!!
Remove from your oven, let it cool slightly and dig in!!