Creamy buckwheat fruits (Print Version)
# Ingredients:
→ Main Mix
01 -
1 teaspoon of coconut oil
02 -
150 g of buckwheat
03 -
2 tablespoons of ground flax seeds
04 -
2 tablespoons of maple syrup
05 -
250 ml of unsweetened oat milk
06 -
¼ teaspoon of powdered vanilla
→ Toppings
07 -
1 small apple
08 -
100 g of blueberries or any seasonal fruit
09 -
2 tablespoons of grated coconut
10 -
1 banana
11 -
1 teaspoon of lemon juice
12 -
2 tablespoons of hazelnuts
# Instructions:
01 -
Put the buckwheat in a bowl, cover it with lots of water, and leave it to soak overnight, roughly 8 hours.
02 -
In the morning, drain the buckwheat using a strainer and rinse it well. Toss it into a pot, pour over the oat milk, and bring to a boil. Stir in the coconut oil and flax seeds, then simmer gently for 5 to 10 minutes.
03 -
While the buckwheat cooks, slice the banana into rounds. Wash the apple, take out the core, and slice it into thin pieces. Drizzle the apple slices with lemon juice so they don’t brown. Toast the hazelnuts in a dry pan, then coarsely chop them. Rinse the blueberries and leave them to drain.
04 -
Combine the maple syrup and powdered vanilla with the cooked buckwheat. Divide it between two bowls, then top it with banana slices, apple pieces, and blueberries. Finally, sprinkle the chopped hazelnuts and grated coconut on top. It's best enjoyed warm.
# Notes:
01 -
Buckwheat is packed with key nutrients: it's a great source of fiber and provides vital minerals like potassium, calcium, iron, magnesium, and zinc.
02 -
With about 10% high-quality protein, packed with essential amino acids like lysine and tryptophan, buckwheat is a gluten-free alternative that's hard to beat.
03 -
Soaking buckwheat seeds makes them easier to digest, helps your body absorb their nutrients better, and shortens the cooking time.