Toasted Coconut Buckwheat with Sticky Burnt Buttered Bananas
One of the more indulgent breakfasts. There are a couple different elements to this breakfast but don’t be put off! It really is simple to assemble and so so worth it - caramelised banana and toasted coconut milk can never be a bad idea! This recipe will also leave you with some left over toasted coconut milk - bonus! This is delicious in chai, or warmed with spices, or combined into a sweet rice... the possibilities are endless.
Ingredients:
(serves 2)
For the Toasted Coconut Milk:
- 1 cup Coconut Flakes
- 3 cups Water
- 1/2 tsp Vanilla Extract
- Pinch of Salt
For the Porridge:
- 1/2 cup Buckwheat
- 1/2 cup Water
For the Bananas:
- 2 Bananas
- 1 1/2 tbs Butter
- Pinch of Salt
- Seeds of 1 Cardamom Pod
- 1 tbsp Dark Brown Sugar
To serve:
- Toasted Coconut Flakes
Method:
- Place the buckwheat and water into a bowl and set aside to soak for 1hr
- Begin by making the toasted coconut milk - toast 1 cup of coconut flakes in a shallow pan over a medium heat until they are nicely browned. Combine the coconut flakes and 3 cups of water in a blender along with the vanilla extract and a pinch of salt. Blend at high speed until smooth then strain through a nut bag, or fine seive.
- Pour the buckwheat, and the water it has been soaking in, into a pan. Stir in 1 cup of toasted coconut milk and bring to a boil. Once boiling reduce the heat and gently simmer for approx 20mins until the buckwheat is cooked. If you would like a runnier consistancy feel free to add some more milk. - Meanwhile, skin the bananas and slice them in half horizonatally and then in half vertically, so you have 8 long stips of banana.
- In a frying pan, melt the butter over a low heat and combine the cardamom, brown sugar and a pinch of salt. Mix to combine and allow the mixture to come to a gentle bubble. Add the bananas to the caramel mixture and cook for 2 mins before turning them and cooking for 2 mins on the other side. Then remove from the heat.
- Serve up the buckwheat with the bananas on top, spooning over the extra caramel sauce. Option of sprinkle some toasted coconut flakes on top.
Ingredients:
(serves 2)
For the Toasted Coconut Milk:
- 1 cup Coconut Flakes
- 3 cups Water
- 1/2 tsp Vanilla Extract
- Pinch of Salt
For the Porridge:
- 1/2 cup Buckwheat
- 1/2 cup Water
For the Bananas:
- 2 Bananas
- 1 1/2 tbs Butter
- Pinch of Salt
- Seeds of 1 Cardamom Pod
- 1 tbsp Dark Brown Sugar
To serve:
- Toasted Coconut Flakes
Method:
- Place the buckwheat and water into a bowl and set aside to soak for 1hr
- Begin by making the toasted coconut milk - toast 1 cup of coconut flakes in a shallow pan over a medium heat until they are nicely browned. Combine the coconut flakes and 3 cups of water in a blender along with the vanilla extract and a pinch of salt. Blend at high speed until smooth then strain through a nut bag, or fine seive.
- Pour the buckwheat, and the water it has been soaking in, into a pan. Stir in 1 cup of toasted coconut milk and bring to a boil. Once boiling reduce the heat and gently simmer for approx 20mins until the buckwheat is cooked. If you would like a runnier consistancy feel free to add some more milk. - Meanwhile, skin the bananas and slice them in half horizonatally and then in half vertically, so you have 8 long stips of banana.
- In a frying pan, melt the butter over a low heat and combine the cardamom, brown sugar and a pinch of salt. Mix to combine and allow the mixture to come to a gentle bubble. Add the bananas to the caramel mixture and cook for 2 mins before turning them and cooking for 2 mins on the other side. Then remove from the heat.
- Serve up the buckwheat with the bananas on top, spooning over the extra caramel sauce. Option of sprinkle some toasted coconut flakes on top.