Amy's Buckwheat Breakfast Bowl

'I've taken to keeping soaked buckwheat in the fridge to have on hand for quick breakfasts. Blended with berries, almond milk and a few soaked mulberries it tastes nutty and only slightly sweet.

'For those unfamiliar with buckwheat, it isn't actually a grain but a gluten-free member of the rhubarb family. The light-coloured three-sided groat contains all eight essential amino acids and is extremely high in calcium. It makes an excellent breakfast food as it's warming, filling and helps stabilise blood sugar levels.

'Since I like to get in lots of superfoods at breakfast time, I usually top this with a sprinkle of maca and flax seeds. If you're craving something sweeter, add in some dried goji berries.'

© Stephen Johnson / Amy Chaplin

INGREDIENTS

For the smoothie:

2/3 cup raw buckwheat,
soaked overnight in a cup of water

2 tablespoons of dried mullberries, soaked overnight in 2 tablespoons of filtered water

2 cups of fresh blueberries or defrosted frozen berries

1/3 – 1/2 cup of almond milk

1 heaped teaspoon of coconut butter

2 teaspoons of vanilla extract

A pinch of freshly-grated nutmeg


For the topping:

1 cup of fresh blueberries

A pinch of cinnamon


Place berries and cinnamon in
a small pot with a splash of water.
Bring to a simmer on a high heat,
cover pot and leave for a few minutes
or until the blueberries have burst.


METHOD

Drain the buckwheat, rinse it well and place it in an upright blender. Add the mulberries and their soaking liquid, along with the remaining ingredients. Blend until smooth. Spoon a little blueberry topping into the bowls, divide smoothie between bowls and top with the remaining cooked blueberries. Garnish with bee pollen, hemp seeds and fresh berries.


Serves 2 | 15 mins

Recipe kindly contributed by Amy Chaplin, author of At Home in the Whole Food Kitchen.


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