This breakfast recipe was surprisingly delicious, hearty, and easy to make. A note about Buckwheat: you will need to use Raw Buckwheat Groats, not Kasha Buckwheat which has been roasted. The Buckwheat Groats need to be soaked over night, then rinsed in the morning and whizzed up in a blender. In terms of flavourings, sweetness, toppings there are many options you can use: any fruit or quality fruit preserve, chopped nuts, seeds: flax, chia, etc. Here is what I used:
1/4 cup raw Buckwheat Groats, place in jar and cover with double amount of filtered water. Put the lid on and let sit on the counter over night. (I actually did mine at noon, and then made breakfast at 6 am being the early riser that I am, but as long as it sits over night that will work. )
1/4 cup milk of choice
1/4 cup plain natural yogurt
1 Tblsp. chopped fresh ginger
1-2 tsp. pure maple syrup - or more to taste
1 small sliced banana
handful of blueberries, fresh or thawed frozen
sprinkle of pumpkin seeds
In the morning strain the buckwheat groats and rinse well. Place into the blender with 1/4 cup milk, maple syrup and chopped ginger. I quick pulsed mine about 30 times.
Pour into a bowl, mix in the yogurt, top with sliced bananas, blueberries and pumpkin seeds.
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