Buckwheat Breakfast in a Glass

I was thinking that with buckwheat, we dont just make buckwheat porridge with mushrooms or baked buckwheat, but we can definitely prepare something interesting and different. This unique recipe came to me when I soaked a bit too much buckwheat, because, as you know, it always happens that we add an extra just in case and then we dont know what to do with the surplus. So, I used some for a planned buckwheat burger, and the rest I simply blended for breakfast. Let me tell you, it turned out to be a really good and nutritious buckwheat breakfast.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 170 g Buckwheat flakes

  • 1 spoon Vinegar, apple

  • 3 spoons Flaxseed

  • 125 ml Coconut milk

  • 1 piece Banana, fresh

  • 0.5 teaspoons Vanilla, extract, natural

Raspberry jam

  • 275 g Raspberries

  • 1 spoon Syrup, maple

Steps

  1. Soak the buckwheat overnight in water with a tablespoon of vinegar added. The next morning, drain it, rinse well, and set aside.

  2. Add raspberries and agave syrup (or other berries) to the blender, blend the ingredients until smooth, and pour into the glasses in which the porridge will be served.

  3. Without washing the blender, add the soaked buckwheat, milk, banana, and vanilla. Blend until smooth, then pour the mixture into the glasses. Sprinkle hemp seeds on top. The dish can also be heated for a warm breakfast and optionally garnished with seasonal fruit and granola.

Nutrition Information (Per 100g)

  • Calories: 168.74 kcal
  • Fat: 2.4 g
    • Saturated Fat: 0 g
  • Carbohydrates: 32.18 g
    • Sugars: 5.92 g
  • Protein: 4.16 g
  • Fiber: 6.88 g

Advice

Its good to soak buckwheat overnight at room temperature with something acidic, like lemon juice or apple cider vinegar. This makes the grains much more digestible. Warm, acidic water helps remove phytic acid, which would otherwise affect mineral absorption and neutralize enzyme inhibitors. Soaking also allows enzymes, lactobacilli (friendly human bacteria), and other beneficial organisms to break down some of the hardest-to-digest starches.