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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!