Hello my dears! Things are a bit more relaxed around here today, since I just finished up a wonderful workshop and retreat. Last weekend, after giving my Clean Eating Workshops in Berlin, I hurried back to Hamburg to catch an early-morning flight to Mallorca, where I gave my first retreat of the year. I’ll post more about it soon here on the blog – or just check my Instagram (@projekt_gesund_leben). :-) I posted a lot of photos there and also saved some story highlights. I had been planning to publish some blog posts as wel, but because I didn’t want to put extra stress on myself, it just didn’t happen. But it’s definitely time to get back in the saddle!

For those of you who enjoyed last week’s Raspberry Coconut Porridge, I have yet another beautiful breakfast recipe today! Both recipes are gluten-free: the Raspberry Coconut Porridge is made with millet flakes, while this porridge is based around buckwheat flakes. It’s a nice change even for those of us who aren’t participating in this year’s Sugar-Free Challenge or who don’t follow a gluten-free diet.

Because this porridge is made with hazelnut milk infused with cocoa powder, it’s reminiscent of my DIY Clean Nutella – never a bad thing! Here in Europe, you can find Provamel-brand* hazelnut milk at most organic shops, but keep in mind that it’s sweetened with agave and thus not sugar-free. Another option is to make your own hazelnut milk: just blend 300 ml water with 1 tsp of hazelnut butter.* The porridge is topped with hazelnuts and cacao nibs. The combination with sautéed pear slices is absolutely dreamy!

Here’s the recipe:

Recipe: Chocolate Buckwheat Porridge with Sautéed Pears {Sugar-Free Challenge Phase 1}

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 300 ml hazelnut milk or 1 tbsp hazelnut butter + 300 ml water
  • 2 tbsp cocoa powder (defatted)*
  • 100 g buckwheat flakes
  • 1/2 pears
  • 1 tbsp coconut oil*
  • 2 tbsp hazelnuts
  • 2 tbsp sliced almonds
  • 2 tbsp cacao nibs*
  1. In a pot, heat hazelnut milk with cocoa powder. Add buckwheat flakes and simmer for about 10 minutes, stirring occasionally.
  2. Wash pear and cut into thin slices. Heat coconut oil in a pan and briefly sauté pear slices on both sides.
  3. Divide buckwheat porridge into two bowls and top with pear slices.
  4. Coarsely chop hazelnuts and sprinkle over porridge. Garnish with sliced almonds and cacao nibs.
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Hungry for more chocolate buckwheat? Check out my Chocolate Buckwheat Porridge with Sautéed Cinnamon Bananas, which I posted here on the blog a few months back.

Have fun and enjoy! :-)



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