Buckwheat Bircher with Berries and Bee Pollen
Ultra simple morning goodness.
INGREDIENTS
40 grams (1½ oz/¼ cup) buckwheat groats
small handful of mixed nuts (walnuts and almonds are my favourite)
1 small green apple, grated
juice of ½ orange
1 tablespoon coconut cream or vegan yoghurt
1 teaspoon stevia or rice malt syrup
¼ teaspoon vanilla powder or ½ teaspoon vanilla extract
pinch of cardamom
pinch of cinnamon
pinch of nutmeg
berries to serve
bee pollen to serve (optional)
pomegranate seeds to serve (optional)
coconut flakes to serve (optional)
METHOD
Soak your buckwheat and nuts overnight in water. Then, in the morning, place all the ingredients, except the ones to serve, in a food processor and blitz until quite smooth.
To serve, top with berries and bee pollen, pomegranate seeds and coconut flakes for a little crunch, if desired.
Recipe extracted from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books and available now.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.