OrangeMaple Hazelnut
Buckwheat Porridge
Makes 2 servings
Equipment needed:
Food processor or blender
Ingredients
• 1 cup buckwheat, soaked 15 to 20
minutes, then rinsed
• 1 cup hazelnut milk (or any nut or
seed milk)
• ¼ cup orange juice
• 2 Tbsp chia seeds
• 2 Tbsp maple syrup (or your favourite
liquid sweetener)
• Seeds of 1 vanilla bean
• ¼ tsp orange zest
• ¼ tsp ground cinnamon
• Pinch nutmeg
• ¼ tsp high mineral raw salt
• Fruits for topping (optional)
Method
• In a food processor or blender,
process all ingredients until well
combined, taking care not to blend
it too long or it will turn into paste
• Pour out into two bowls and serve as
is, or with your choice of toppings,
such a dried coconut flakes,
chopped orange slices, chopped
banana, berries, grated apple,
almonds, walnuts, seeds, raisins,
apricots, or any dried fruits you like.
• This porridge will keep well in the
fridge in an airtight container for up
to 2 days.
Festive treats
These Christmas treats from gourmet chef and mum
Priscilla Soligo
are delicious and packed with nutritious,
healthy ingredients, too.
★
Crunchy Chocolate Bark
Makes about 22 medium-sized square
chunks of chocolate
Ingredients
• 1 ¾ cup shaved cacao paste
• ¾ cup cacao butter
• ¼ tsp high mineral raw salt
• 1 tsp vanilla extract
• 1 cup coconut palm sugar
• ½ cup buckwheat, soaked 15 minutes,
then rinsed
• ½ cup desiccated coconut
• ½ cup goji berries
Method
• In a medium bowl, melt the cacao
paste and cacao butter bain marie-
style, taking care not to get water into
the mixture.
• Once melted, stir to combine until well
incorporated. Add in salt and vanilla
extract and combine.
Variation
Feel free to add your favourite dried
fruits, seeds, or cacao nibs for extra
crunch! You can also experiment
with various extracts, such as
peppermint, coffee or hazelnut.
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Playtimes
• Add in coconut palm sugar and stir to
combine.
• Add in buckwheat, coconut and goji
berries. Combine well.
• Using a square silicone mould or a
square baking tin lined with parchment
paper, pour out chocolate mixture,
making sure it’s evenly distributed.
• Place into the freezer for 20 minutes, or
until set up. Slice into desired shapes.
Serve immediately, or transfer to the
fridge.
• Crunchy Chocolate Bark stores well in
the fridge in an airtight container for up
to a month.
