This is an impressive brekky that’s really easy to throw together. It’s raw, vegan, gluten free and nut free so is safe for people with allergies, intolerances and other dietary requirements. The flavours work so well together and I love the mixture of textures. It’s filling and delicious yet still light and fresh. I tried out this recipe with a large audience of well-experienced foodies who work at the top cafes in Byron; they all loved it! I hope you do too.
Ingredients (serves 2):
2/3c Buckwheat Grouts
1 large ripe Banana
1 handful Desicated Coconut
1/2c Coconut Milk
1 tbsp Coconut Oil
1 tsp Vanilla Powder (or the seeds of 2 pods)
1 tbsp Chia Seeds
1 tsp coconut sugar / pure maple syrup
Soak the buckwheat in water and leave overnight. When you’re ready to prepare the raw porridge, drain the buckwheat and rinse well under running water, it will be gooey. Place 2/3 of this buckwheat into a food processor along with all of the other ingredients. Blend the mixture until creamy but not totally smooth as you don’t want it to end up like a smoothie. At this point, stir in the remaining buckwheat to add extra bite and maybe top with a sprinkling of extra coconut.