My second Buckwheat breakfast i fell in love with! to increase the flavour of yesterdays Buckwheat porridge i decided to try blending in some raspberries and strawberries which added a lovely freshness and natural sweetness to the porridge as well as a lovely pink! (My favourite colour ;)) We also had some almond cream left over from making almond milk the other day so i added this which gave a nice creamy texture!
Ingredients (Makes a one cup serve)
1 cup soaked Buckwheat groats (left overnight in water and rinsed)
2 tsp LSA
2 tsp Chia seeds
1 small handful of almonds
1 Tbsp almond cream
1/3 cup Raspberries
2 Strawberries
3 dried apricots chopped
1 small handful of pepitas
Extra on top: shredded coconut, raspberries and a drizzle of honey.
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| Ingredients at the ready :) |
Add the Buckwheat, almond cream, almonds, Chia seeds and LSA to the food processor and process for 10-15 seconds. Add a little almond milk or water if you find the mixture needs more moisture.
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| Add to food processor |
Add the raspberries and strawberries...
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| A lovely pink! |
Mix in the chopped apricots and pepitas and transfer to a bowel. Sprinkle with some extra buckwheat if left over, coconut, raspberries and honey... enjoy! :)
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| Raspberry-Buckwheat Breakfast Bash |
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