Sunday, 27 September 2015

Crunchy Buckwheat


Mmm ... Is there anything better than breakfast? This recipe is the perfect breakfast addition for anyone who, like me, loves everything that is wonderfully crunchy. Use this buckwheat as a topping for smoothie bowls, fruit salads or as a delicious addition to muesli or granola.

I will be off work every other Monday this autumn, and I'm thinking that I have some cozy Mondays ahead of me. Long breakfasts and lots of tea, still in my dressing gown, of course. Candles, books, music ... you know the feeling! As much as I love my job and my colleagues there are few things better than a day off. 


Have a nice week!



Crunchy Buckwheat

Makes about half a baking tray, feel free to double the recipe


2 dl (about 1 cup) raw buckwheat groats
1 tsp cinnamon
1/4 tsp pure vanilla powder
1 tsp coconut sugar

1. Rinse the buckwheat and then soak it in a bowl of water for a few hours.
2. Preheat the oven to 150 C/300 F. Rinse the buckwheat thoroughly in a sieve under running water. Place it in a bowl and add the cinnamon, vanilla and coconut sugar. Stir well.
3. Spread the buckwheat out on a baking tray covered with parchment paper. Bake in the oven for about 1 hour or until the buckwheat is completely dry and crunchy. Open the oven and stir a few times during baking.

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