Serves 4
You can make this at the start of week to have for your
breakfast, and you can eat it hot or cold. This is a no cook breakfast. Buckwheat does not need a very long soak which is great!
Buckwheat is a seed related to rhubarb. It comes from a
flowering plant, and is grain and gluten free. Buckwheat contains phytochemicals
such as; quercetin which is anti-oxidant and anti-inflammatory There is also rutin
which is also an antioxidant. Rutin also strengthens the capillaries and
circulation.
1 cup of raw buckwheat
¼ cup of seeds, I used pumpkin and sunflower seeds
4 tbsp chia seeds
4 dried figs, finely sliced
1 tsp cinnamon/1 tsp vanilla extract
2 tbsp honey
450ml your favourite milk or milk alternative
Method
Soak the buckwheat and pumpkin/sunflower
seeds in water. Leave for a minimum of 30 minutes or overnight. I soaked for 1
hour.
Drain and rinse well then put 2/3
of the mix in a food processor with your honey and vanilla and blitz for a few
seconds, you don’t want it heaps smooth- you want it like oatmeal. Take out and
mix with your remaining buckwheat mix, add your chia seeds, milk and figs. Stir
well. Then put in the fridge and eat during the week. You can serve hot or cold
with extra milk, cream or coconut cream.
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