This vegan and gluten free breakfast dish is easy to make and rich in vitamin E, C, Magnesium, Calcium, Potassium, Zinc, Selenium, Iron, Manganese, inulin, pectin, fiber, polyphenols, antioxidants, monounsaturated and polyunsaturated fatty acids.
This recipe makes 2 portions and it takes about 20 minutes to make (plus 4 hours soaking for the raw buckwheat).
Ingredients:
- 1 cup raw buckwheat soaked in water for at least 4 hours
- 3 cups unsweetened almond milk (I like Rude Health)
- 1 tbs chia seeds
- 1 teaspoon cinnamon
- 3 prunes, chopped
- handful of pecans (you can also use walnuts), chopped
For the topping:
See Prebiotic Apple Stew Recipe
Method:
Add the soaked buckwheat with 3 tbs of the almond milk to a blender ( I used my Nutri Bullet) and roughly blend. Add alongside the rest of the ingredients (leave a couple of the pecans for decoration) to a dish and cook on the hob for 15 minutes, whilst mixing all the time ( I found the buckwheat was sticking easily to the bottom of the pan and you might have to adjust the consistency as well by adding more almond milk). Take off the hob and add the apple stew topping and some of the leftover pecans. Enjoy!