MINT BUCKWHEAT YOGHURT

INGREDIENTS

1 Cup Buckwheat Groats, soaked

1/2 Cup Cashew Nuts or Pistachios, soaked

1 Tablespoon Coconut Oil

2 Tablespoons Nut Milk, or Fresh Orange Juice from 1/2 Large Orange

Handful Fresh Mint Leaves

1/2 Green Apple or 1/2 Sweet Potato or 1/2 Cup Frozen Blueberries or 1 Ripe Mango/1 Cup Dried Mango

Lemon Juice, optional

Pinch of Saffron

1 Teaspoon Maca Powder

1 Teaspoon Cinnamon

Berries

Bee pollen

INSTRUCTIONS

Soak the buckwheat and nuts for at least two hours or even overnight. Blend in a food processor for 1 minute, then add the nut milk or fresh orange juice and blend for another minute. Now add the coconut oil, mint, your choice of fruit ( my favourite are frozen berries and lemon or mango), lemon juice if using, saffron, maca and cinnamon. Blend for 2-3 minutes until entirely smooth.

Pour into bowls and chill in the fridge for about one hour, if you prefer it a little stiffer and more refreshing. You can, of course, eat this straight away. Top with berries, bee pollen, super foods of choice and Qnola.

 

 

Recipe by Danielle Copperman.