Paleo Porridge with Quinoa Flakes

The season has begun. The season when you wake up in darkness and come home in darkness. The cold season. The stormy, windy and snowy season. Some people might be looking forward to spring already but I’m an advocate for honoring the winter season and embrace its beauty. Cuddling with a blanket while watching hours of your favorite netflix show, drinking hot chocolate and having a candle lit up never feels equally good! I’m even convinced that christmas cookies, hot chocolate, cinnamon and pumkin spiced treats taste best when it’s freezing and dark outside, don’t they?

On those winter mornings when you’re bed seems like the only place that can keep you warm and safe, it’s so important to have a comfy, warming breakfast which will make you want (kinda) to get out of bed and tackle your day. This is it.

HOMEMADE COCONUT YOGHURT // vegan / gluten free / soy free

My first attempt on making coconut yoghurt was a major fail. It did not thicken or get the "fresh" yoghurt-like taste the probiotics develop. It was coconut milk with sugar and a weird smell to it.

Being very discouraged, I never tried making it again (and totally forgot about it, too) until a few days ago. 

I recently moved out from home (*insert crying emoji*) to Germany's vegan capital: Berlin. I'm sharing my apartment with 3 others: one fellow vegan, one paleo-vegan (who eats eggs) and a vegetarian. You see, a lot is going on in our kitchen! 

One night, I talked to my flatmate and he mentioned he wanted to try making coconut yogurt. The former disaster shortly crossed my mind but after a quarter of a second I was all in. 

He had already gotten the probiotics and I brought arrowroot starch with me (along with a million of other things you use once a year to make fancy schmancy stuff but hey - thanks to my food messieness we had a starch to work with) when I moved in. 

CREAMY BUCKWHEAT PORRIDGE // vegan & gluten free

This porridge takes a little time to make (soaking, blending & cooking) but it is really worth it. I like the nutty flavor the buckwheat adds - it goes perfect with my healthy chia jam.
You can use whole buckwheat groats instead of the bulgur I used if you can't find it - it will probably be even creamier!
With only 155 calories per cup cooked and 6 grams of protein, buckwheat really is a superfood! It is known to improve heart health and digestion and helps to prevent diabetes!
The coconut sugar is low GI (35 - white sugar has a GI of 70), which means it won't cause a spike in your blood sugar levels, contains less fructose (make this dish low fructose by changing the topping to some nuts if you like) and offers a few more minerals than other sugar. Overall - a healthier alternative to refined sugar. Check out the recipe here: