If you’re after a nutritious and satisfying breakfast option to kick start your working week – a buckwheat bircher is the way to go. Great for those that want to experience a comforting bowl of oatmeal but perhaps can’t tolerate gluten, follow a raw diet or just after something a bit more fresh on those warmer summer mornings.
Fun Fact
Although it’s name would suggest otherwise, the triangular buckwheat seed is not a kind of wheat grain or cereal, but is in actual fact a fruit seed that is closely related to the rhubarb family.
This recipe calls for a small amount of “planning ahead” as it does require a bit of soaking prior to the prep. The soaking process allows the food to soften which will give you a creamier/smoother consistency once it’s all blended together. It also helps to release certain enzymes and nutrients from the food that assist in the digestion process.
Serves 4:
What you’ll need:
2 organic apples
1 cup buckwheat
3/4 cup walnuts
3/4 cup coconut water or the juice from 2 oranges
1/2 cup light coconut milk
1 tsp vanilla essence (or seeds from 1/2 vanilla pod)
1 tsp cinnamon
Garnish options:
Grated apple
Mixed Berries
Maple Syrup
Bee Pollen
Banana
What to do:
Cover your buckwheat with water, cover and leave to sit overnight (at least 7 hours)
Do the same for your walnuts
Once your nuts and buckwheat have been soaked, drain the water and rinse well
Cut up your apples into small pieces, or alternatively you can grate them
Place all ingredients into your food processor and blitz on high until all ingredients have combined well and you’ve reach a smooth consistency. (You may need to stop the food processor a few times during this process to scrape down the sides.)
Spoon into your breakfast bowl and top with your favourite toppings. (I personally like grated apple, mixed berries and a drizzle of maple syrup)
Share with friends or transfer to 3 separate jars/containers and pop in the fridge for an on-the-go mid week breakfast option.
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