For my breakfast I tend to eat either muesli or porridge and once I saw buckwheat flakes for sale in a whole foods store in Machester I thought I would buy them and give them a try.
In case you didn’t hear of buckwheat before, buckwheat is the seeds of the buckwheat plant and can be used as a grain or ground into flour. Buckwheat contains starch, protein, dietary fibre, potassium, iron, zinc, B complex vitamins and vitamin E. Unlike some other cereals, it doesn’t contain gluten; however it’s rich in rutin, a substance that strengthens the tiniest blood vessels in the circulatory system.
Main ingredients I’ve used to make this are: coconut milk, yoghurt, fruits and almond butter. I quite liked it actually!
This is very quick breakfast, no cooking involved, unless you want to heat up your milk, which I actually do.
- coconut milk or other non-diary milk
- buckwheat flakes (as much as needed)
- a handful of blackberries (wild or organic if you can)
- 1/2 chopped banana
- 2 tbsp natural organic yoghurt
- 1 tbsp smooth almond butter (I use Meridian)
- 1 tbsp Linwoods flaxseed mix (flaxseed, cocoa & berries)
- I like eating my breakfast warm, so I heated up some coconut milk, put it in a bowl and added buckwheat flakes to it.
- Next is to add some frozen berries - I am currently using wild blackberries I picked up in September. Adding them to warm milk helps them to defrost quicker.
- Add yoghurt, smooth almond butter and sprinkle chopped bananas on top.
- Add a spoon of Linwoods flaxseed mix for extra fibre, omega 3 and to feel fuller for longer.
- You can use any fruit you like. Here I just used whatever I had available, but you could try pears, apples or anything else you fancy.