Overnight Buckwheat

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Here’s another delicious breakfast recipe. Bit unconventional, cause you would normally have overnight oats, right. Well, I do like the old-fashioned ones but wanted to try something new.

I like using buckwheat whenever I can in my recipes because it’s such a great alternative to grains, brings in variety, both in taste and nutrients.

Buckwheat is gluten free and very rich in protein, specifically some rare amino acids such as Lysine and Arginine. It is easily digestible when prepared right. I like to use it in form of soaked groats for smoothies but also this is another great variation. Here I used rolled buckwheat (or buckwheat flakes) and soaked them in acid liquid (grapefruit juice), with chia seeds and flax seeds. The acid environment will start the fermentation and ease the digestion of grain and absorption of nutrients.

I have to add that with addition of coconut yoghurt and warm berry sauce, it was absolutely delicious.

 

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Ingredients

1 tbsp chia seeds
3 tbsp rolled buckwheat
1 tsp flax seeds
juice of one grapefruit or orange + water to add to 1 cup of liquid
pinch vanilla powder
1 cup coconut yoghurt

1 cup frozen or fresh berries
1 tbs maple or agave syrup
pinch vanilla powder

toasted almonds and coconut for serving

Method

1. Mix chia, buckwheat and flax with liquids, add vanilla and stir to mix well. Leave overnight to soak on room temperature.
2. In the morning, add 1-2 tbsp yoghurt
3. To prepare the sauce, simmer the berries with syrup and vanilla until everything is mushy – around 5 minutes
4. Now assemble the whole thing: put some sauce on the bottom, then the buckwheat mixture, yoghurt, more sauce and sprinkle almonds and coconut on top

If you love this as much as I do check out my Chocolate Chia Pudding.

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