Nutty buckwheat flakes with fruit, yoghurt and flaxseeds

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.

The main ingredients I’ve used to make this are: coconut milk, yoghurt, fruits and almond butter. I quite liked it actually!

This is a very quick breakfast, no cooking involved unless you want to heat up your milk, which I actually do.

Nutty buckwheat flakes with fruit, yoghurt and flaxseeds

Author: Petra Kravos

Ingredients

  • 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)

Instructions

  • 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. Enjoy!

Notes

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.

 

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