Filling enough for breakfast and delicious enough for dessert, this simple-to-prepare dish combines several nutrient-rich ‘superfoods’.

Ingredients:

1 cup raw buckwheat groats
Water for soaking
1 large sweet potato, baked in the skin at 200°C until soft (you should have about 500 g flesh, once baked and peeled)
1/3 cup carob powder (you can also use cacao powder, but you may need extra dates since cacao is somewhat bitter)
1/3 cup chopped, pitted dates
1/2 cup plant milk

Method:

Soak buckwheat groats in water for at least 6 hours, or overnight. Tip into a strainer, rinse thoroughly and allow to drain.

Remove skin from baked potato and place flesh in a food processor or high-powered blender with carob (or cacao), dates and plant milk. Scoop out 1/4 cup of soaked buckwheat and add remaining buckwheat to the food processor. Blend at high speed until smooth, adding extra plant milk if required to reach a thick porridge-like consistency.

Stir in reserved buckwheat by hand.

Serve at room temperature or chilled.