Protein-Packed Champorado

Rinse buckwheat, set aside.
Add milk, water, vanilla extract and piloncillo to pot, whisk well, then stir in buckwheat and cinnamon stick.
Turn temp to high heat and bring mixture to a boil uncovered, about 5 minutes.
Once it’s boiling, turn temp to the lowest setting and cover with lid ajar, simmer for 15-20 minutes.
Once it’s done simmering, add protein powder and chocolate chips, leave heat on low and keep stirring until well mixed.
Feel free to thin out with more liquid after step 5 to your desired texture.
Serve warm.

Banner Image:

Champorado.jpeg

Grain:

Buckwheat [1]

Ingredients:

1 serving chocolate protein powder (any brand)
¼ cup semi-sweet chocolate chips (60% dark)
1 cinnamon stick (substitute ½ teaspoon cinnamon powder)
2 teaspoons piloncillo (substitute panutsa or brown sugar)
½ cup buckwheat
1 cup milk (1%, skim milk, or soy milk)
½ cup water
1 teaspoon vanilla extract
2 tablespoons milk (for drizzle)

Active time:

20 minutes

Yield:

1.5 cups

Nutrition:

Calories: 377 Total Fat: 11.3 g Saturated fat: 6.3 g Cholesterol: 7.5 mg Sodium: 180 mg Carbohydrates: 55.8 g Fiber: 6.5 g Sugars: 14.8 g Added Sugar: 4 g Protein: 20 g

Author:

Photo and recipe courtesy of Kala Health & Wellness [2]

Course:

Main dishes

Meal:

Breakfast

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

To celebrate the crossover of Hispanic Heritage Month with Filipino American History Month, we’re making protein-packed champorado. This warm porridge is perfect for the cooler months. Instead of using glutinous rice or reﬁned cornmeal, we are using buckwheat — a gluten-free whole grain that is already a complete protein with lots of ﬁber.

Serving Size:

3/4 cup