Rise and Shine with Sprouted Buckwheat Bliss!
Tired of the same old breakfast routine? I get it! Sometimes you need a little something to shake things up, especially when the weather is warm and you want something light yet satisfying. That's where this Sprouted Buckwheat Breakfast Bowl comes in to save the day.
It's seriously the easiest thing ever and its packed with goodness, being naturally gluten-free and totally vegan. It's a game-changer for a healthy start, or mid-afternoon pick-me-up. The secret to this magical bowl is sprouted buckwheat, which is a nutritional powerhouse, way easier to sprout than most grains – plus, it gives a delightful nutty flavour.
What's the Deal with Sprouted Buckwheat?
Okay, okay, before you run away screaming ‘too complicated’, sprouting buckwheat is a breeze. You’re literally just soaking it, rinsing it and letting it do its thing. No green fingers needed, just some patience! You'll be rewarded with soft, nutty sprouts that add a wonderful texture to your breakfast. Plus, sprouting increases the nutritional value, making it a true breakfast superhero.
The Magic Bowl Assembly
Imagine this: creamy vegan coconut yoghurt (or your favourite dairy-free type), the soft texture of the sprouted buckwheat, the juicy burst of berries, a swirl of nutty almond butter, and a drizzle of maple syrup for sweetness. It's a flavour explosion and it will keep you energized for hours.
And the best part? This bowl is super transportable! Pack it in a jar, layer it up the night before, and you have a grab-and-go breakfast ready for those busy mornings. Perfect for work, weekend adventures or just a relaxing breakfast on the balcony.
Let’s Get Sprouting!
Ingredients:
- 1 cup Sprouted Buckwheat
- 200g Vegan Yoghurt (coconut is our fave!)
- 200g Fresh Mixed Berries (blueberries & raspberries are great)
- 1 tbsp Almond Butter (smooth or crunchy, your choice!)
- 1-2 tbsp Maple Syrup (or Agave syrup)
Instructions:
- Build Your Bowls: Divide your sprouted buckwheat, yoghurt, berries and almond butter between two bowls.
- Mix & Sweeten: Stir it all together and sweeten to taste with a little maple syrup.
How to Sprout Buckwheat:
- Soak It: Submerge raw buckwheat in cold water for 20 mins.
- Drain & Rest: Drain and place on a large plate or a sprouting tray covered with a towel. Leave it at room temperature.
- Rinse: Rinse your groats twice a day (morning and evening) . You should see little sprouts after 36-48 hours
- Eat: Dig in! Do not sprout for too long, it will become bitter.
- Store: If you cannot use it all, place in a box lined with a paper towel and refrigerate it for up to 2 days.
Pro Tip: Always make sure you buy raw buckwheat, not toasted (kasha), they are light brown and green, toasted buckwheat is dark brown and has a strong nutty smell.
Nutritional Boost!
This bowl is not just delicious, it is also packed with all those good things, fibre, proteins, healthy fats and vitamins from the fruit.
So there you have it – a super simple, tasty, and healthy breakfast option that’s ready in minutes. Say goodbye to boring breakfasts and hello to a bowl of pure sunshine! Go ahead, give it a go – and don't forget to share your creations and tag us on social media! Happy breakfasting!