VegBatch
← All recipes

Buckwheat Breakfast Bowl

Sprouted raw buckwheat served with coconut yogurt, orange zest and juice, goji berries, raspberries, apple, pomegranate and passion fruit, warmed through with cinnamon and turmeric. The buckwheat needs three days of planning but almost no work.

4 servings · 25 min · breakfast · vegan

Ingredients

  • 1 cup buckwheat groats
  • 2 cup water, cold, preferably filtered
  • 1½ cup coconut yogurt
  • 1 orange, zest grated, juice squeezed
  • 3 tablespoon goji berries
  • ¾ cup raspberries
  • 1 granny smith apple, cored and diced
  • 1 tablespoon pumpkin seeds
  • 2 passion fruit, pulp only
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 1 cup pomegranate seeds, from 1 pomegranate
  • 2 tablespoon agave nectar

Method

  1. Rinse the buckwheat three times in fresh water to clean it. Put it into a bowl with the cold water and soak for 20 minutes.
  2. Drain and rinse the buckwheat, then let it stand at room temperature — in either a sprouting tray or a strainer set over a bowl — for 36 hours. Rinse the buckwheat if it looks sticky, then again before using.
  3. Rinse, drain, and divide the buckwheat among four bowls. Divide the yogurt among the bowls, sprinkle with the remaining ingredients, and serve.

Notes

The buckwheat sprouts for 36 hours, so start two days ahead. Sprouted buckwheat is not recommended for young children, older adults, pregnant women, or anyone with a weakened immune system.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.