You may have noticed I’m on a bit of a buckwheat kick recently (after my Vegan Buckwheat Nut and Seed Loaf). I’m loving it as an alternative to oats in the mornings now the weather is cooler.
Despite what its name suggests, buckwheat is not actually a wheat grain, but a fruit seed, related to rhubarb. Naturally gluten-free, buckwheat is high in protein, fibre, and antioxidants, and boasts a range of health benefits including supporting heart health and digestive disorders.
Why not give this recipe a try and see if you don’t become as hooked as I am! It’s creamy and subtly sweet with a distinct nutty flavor and texture. It’s sugar-free and only sweetened with fruit. You can substitute any berry you like. I’ve tried it with raspberries as well, which was equally delicious. Topped with a dollop of coconut yoghurt and some granola for crunch, it’s one to put into the breakfast rotation this week.
Time: 5 mins + overnight
- 1 cup buckwheat groats
- 1 small banana
- 1 cup frozen blueberries, defrosted
- 1/2 tsp cinnamon
- 1 Tbsp chia seeds
- 1 Tbsp hemp seeds (optional)
- 2 Tbsp goji berries (can use Medjool dates or raisins)
- Place buckwheat in a small glass jar, cover with filtered water and place in the fridge overnight.
- In the morning, transfer buckwheat into a colander and run water over it until water runs clear.
- Place rinsed buckwheat into a high-speed blender along with the banana, blueberries, cinnamon, chia, hemp, and goji.
- Whiz until porridge-like consistency (I like mine to remain a little chunky, so stop the blender before it is completely smooth).
- Transfer to a jar or bowl and top with some crunchy granola (for a different texture) and some more sliced banana or berries.
Leftovers will keep in the fridge for the next morning.