Buckwheat, Blueberry & Probiotic Smoothie Bowl
By Rachel Grunwell
I eat this for breakfast as an alternative to porridge. But you can have it for a mid-afternoon snack too. I like to dig mine out with a spoon from a smoothie bowl but you can put it in a cup instead. It’s great for digestive health.
½ Cup of buckwheat (soaked in 1 Cup of water overnight to soften)
½ Cup water
½ Cup of blueberries (frozen or fresh is fine)
½ teaspoon of cinnamon
2 dates (pips removed)
Drizzle of rice malt syrup (or maple syrup is fine)
1 teaspoon of chia
A tub of probiotic yoghurt (I use Symbio pro-balance blueberry & wholegrains flavour, which compliments this recipe amazingly. This won Champion Yoghurt at the NZ Cheese Awards recently for good reason. It tastes delicious and the blueberry flavour bursts in your mouth, it has gluten-free grains, fibre, calcium, vitamins A & D and can help with your digestive health.
Method: Soak ½ Cup of Buckwheat in 1 Cup of water for several hours to soften (I do this overnight). Then remove the water. Put the buckwheat in a blender with the fresh water, cinnamon, blueberries and dates and blend. Pour this into a smoothie bowl and then top with the pro-biotic yoghurt, a drizzle of rice malt syrup and chia. Enjoy!