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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.