Saturday morning is my favourite time of the week. I get up, Adam has gone to a race and I have the house to myself to cook and make a mess. I get some time to relax, and enjoy reading a magazine over a steaming cup of coffee. I can't imagine how people that work full time and have kids do it!
This morning I ate a steaming hot bowl of buckwheat groats and god it was delicious. The groats were still a bit crunchy, the chia seeds silky and the addition of greek yoghurt and nuts just sent me to breakfast heaven!
Click the "Read more" button for the recipe. Recipe is also in the breakfast section :-)
I initially got this recipe from Teresa Cutter at www.thehealthychef.com - I love what she cooks and enjoy the fact that it is healthy, mostly sugar free and usually gluten free which ticks all of my boxes. I have adapted it a little bit and played around with quantities.
Soak overnight:
1/3 cup raw buckwheat (toasted or raw, I used raw)
1 tbsp chia seeds
1/2 cup almond milk
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp nutmeg
In the morning add:
1/4 cup water or milk
1/2 cup blueberries
Soak ingredients overnight in a bowl or pot.
In the morning add in the water and blueberries. Cook until buckwheat is to your liking (I don't mind mine crunchy so only cooked until it was warm.
Top with fruit of your choosing, I used banana, walnuts, a dollop of Chobani greek yoghurt and some coconut chips.
Soak overnight:
1/3 cup raw buckwheat (toasted or raw, I used raw)
1 tbsp chia seeds
1/2 cup almond milk
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp nutmeg
In the morning add:
1/4 cup water or milk
1/2 cup blueberries
Soak ingredients overnight in a bowl or pot.
In the morning add in the water and blueberries. Cook until buckwheat is to your liking (I don't mind mine crunchy so only cooked until it was warm.
Top with fruit of your choosing, I used banana, walnuts, a dollop of Chobani greek yoghurt and some coconut chips.