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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.