Prep time 30 mins
2 small bananas, halved lengthwise
1 tsp. hazelnut / coconut oil, melted
2 tbsp. raw hazelnuts, chopped
170g buckwheat groats, soaked in cold water overnight
125ml hazelnut milk or milk of your choice
2 tbsp. maple syrup
1 tsp. vanilla extract
To serve: 2 tbsp. hazelnut butter or another nut butter
Place the bananas on a baking dish, cut side down. Brush the bananas with a thin layer of oil and top with some chopped hazelnuts. Place them in the oven and bake for 20 minutes or until the bananas are golden and caramelised. Drain and rinse buckwheat in a sieve under running water. Add it to the jug of a blender or food processor, add almond milk, maple syrup and vanilla and blend until smooth. Tip into serving bowls and top with warm bananas, a swirl of peanut butter and a drizzle of maple syrup.
The raw buckwheat porridge (step 2-5) will keep for up to one week in the fridge.