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)
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.