Overnight Buckwheat Bowl
I am a bit of a sucker for overnight oats (for more, see my Bircher Muesli recipe) but even good things get old, so I thought it was time to change my breakfast up a little. This recipe was inspired by The Chalkboard Mag's version, but without the syrup and lemon zest.
Despite its name, buckwheat is actually gluten free, so it is a great option for those with gluten intolerance or celiac disease.
Soaking grains overnight makes them more easily digestible, hence the reason for the "overnight" part of this recipe. Buckwheat has a similar taste to oats, however it is a little courser and sticker than the old breakfast staple.
The best thing about buckwheat however is that it is packed with nutrients, like potassium, zinc, manganese and fibre. It is also choc full of easily digestible proteins, helping keep you fuller for longer.
You can definitely experiment with your toppings with this one. Here I used blueberries blended with almond milk, and I topped with cacao nibs, coconut flakes and almond butter (not pictured). Other ideas are goji berries, cinnamon and more fresh fruit.
1/2 to 1 cup of buckwheat groats (depending on how hungry you are in the morning!)
4 tbs of almond milk
1/4 cup of frozen blueberries
Optional toppings: Almond butter, coconut flakes, cinnamon, goji berries
Place buckwheat in a bowl and cover with the filtered water. Place in the fridge overnight.
In the morning, drain and rinse the buckwheat. To ensure the groats aren't sticky, wash 2 - 3 times.
Blend the blueberries and almond milk in a blender until a creamy consistency is formed.
Transfer buckwheat to a bowl and top with blueberry 'cream'. Top with desired toppings and serve.
Gluten free | Vegan | Raw