Coconut Buckwheat Bircher Muesli

Buckwheat is one of the most versatile seeds! A wholesome, nutty flavour this seed is gluten free and well digested by most people!I love to use buckwheat in both sweet and savoury dishes but I must say breakfast is one of my favourite places to use buckwheat.
With all my recipes, simplicity is key – this recipe is all done the night before, so in the morning all you need to do is enjoy it. A no hassle breakfast bursting with nutrients.
This recipe is: Gluten free, Grain free, Dairy free, Paleo, Refined sugar free, Vegan, Raw
1 cup organic buckwheat groats, raw
1/2 cup coconut water (I used cocojax coconut water)
1/2 cup  coconut cream
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp goji berries
1 tsp sesame seeds
1 tsp raw honey (optional)
1/2 tsp cinnamon
The night before:
1. rinse the raw buckwheat until the water run clear.
2. In a glass dish or large bowl mix all the ingredients together, using a spoon to ensure all ingredients are covered by the coconut water mixture.
3. set in the fridge over night.
The next day:
4. Serve the coconut buckwheat bircher. Top with your favourite ingredients, fresh fruit and a variety of nuts and seeds. For my bircher I sprinkled extra goji beries, inca berries, roasted almonds and topped with fresh strawberries and slithered pear.This recipe serves 2 large meals or 4 light meals. This recipe will last 2 – 3 days in the fridgeHealth and Happiness

alyce x



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