I like porridge, the traditional oat based one, but it doesn’t seem to like me much. It fills me up at the time of eating but then 20 minutes later and I am hungry all over again. Plus there’s the whole oats = carbs thing. Now before anyone yells at me, remember, I am not you, and you are not me. My body, my daft endocrine system.

When I saw this recipe on The Glucose Goddess I knew I had to try it. I love tahini, I love chocolate. I love chocolate plus tahini. I didn’t know if I liked buckwheat but it turns out that I do.

Hello new breakfast idea!

65g (⅓ cup) buckwheat groats

300ml (1 ¼ cups) unsweetened soy or nut milk (I used almond, hazelnut would be dreamy but I couldn’t find an unsweetened one)

1 tablespoon vanilla extract (I left this out)

1 tablespoon unsweetened cocoa powder

1 tablespoon tahini

2 tablespoons pumpkin seeds

90g (¾ cup) raspberries (optional)

This is creamy and chocolatey, but still counts as a savoury breakfast – though of course you can add sweetener if you wish. I added in 1 tbs brown granulated sweetener.

How to make it:

• Put the buckwheat and milk into a medium saucepan and simmer with the lid on for 15 minutes until the buckwheat is soft with a bit of bite. Stir from time to time.
• Remove from the heat and stir in the tahini, cocoa powder, and vanilla extract and spoon into a bowl.
• Mash the raspberries and swirl through the porridge. Top with pumpkin seeds and serve.
  Makes: 1 portion
  Prep time: 5 mins / Total cook time: 15 mins