Buckwheat breakfast bowl

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    Buckwheat breakfast bowl

    Buckwheat breakfast bowl


    1 person made this

    About this recipe: Buckwheat flakes, chia seeds, coconut, flaxseed, cinnamon and vanilla are soaked in milk overnight to make a deliciously healthy, gluten free breakfast. Simply heat it in the microwave the next morning and serve with berries and a drizzle of agave.

    Serves: 1 

    • 20g buckwheat flakes
    • 2 teaspoons chia seeds
    • 1 tablespoon coconut, divided
    • 1 teaspoon milled flaxseed
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon vanilla powder or 1/4 teaspoon vanilla extract
    • 80ml milk
    • 2 tablespoons mixed berries
    • 1 teaspoon agave syrup

    Prep:5min  ›  Cook:1min  ›  Extra time:8hr soaking  ›  Ready in:8hr6min 

    1. Combine buckwheat flakes, chia seeds, 1 1/2 teaspoons coconut, flaxseed, cinnamon and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Store in the fridge, 8 hours to overnight.
    2. Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut and agave.

    Buckwheat flakes

    You can find buckwheat flakes in the gluten free aisle in larger supermarkets and in health shops.

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