Buckwheat and Blueberry Bircher

Buckwheat and Blueberry Bircher

By
From
Green Kitchen At Home
Serves
2
Cooking time
10 mins
Photographer
David Frenkiel

One of the worst comments we have received about a recipe was in an email from a reader telling us that even though she appreciated the flavour of our overnight buckwheat porridge, the texture felt like eating grainy sand! FAIL!

Her version was probably not blended thoroughly enough, but to avoid any more sand incidents we came up with a recipe where the soaked buckwheat, almonds and sunflower seeds are not blended at all – instead, they are simply stirred together with yoghurt, fruit and spices. The result is a unique Bircher with a chewy texture and fresh flavour.

Ingredients

Quantity Ingredient
50g buckwheat
40g almonds
40g sunflower seeds
1 red apple, cored
250ml full-fat plain unsweetened yoghurt
1 tablespoon pure maple syrup
or 1 tablespoon runny honey, (optional)
1 tablespoon lemon juice
1 teaspoon fresh ginger, peeled and grated
or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
75g blueberries, fresh or frozen, (thawed)

To Serve

Quantity Ingredient
fresh or frozen blueberries
to serve fresh or frozen blueberries (thawed)
fresh raspberries
Easy nut butter, of choice
bee pollen

Method

  1. Place the buckwheat, almonds and seeds in a sealable glass jar, cover with 360 ml of water and set aside in the fridge to soak for at least 1 hour, or overnight.
  2. Drain and rinse the activated buckwheat, almonds and seeds and transfer to a medium-sized mixing bowl. Finely dice the apple and add it to the bowl along with the yoghurt, maple syrup or honey (if using), lemon juice, ginger and cinnamon and mix until combined. Stir through the blueberries to create a marbled effect.
  3. Serve topped with more blueberries, some raspberries, a dollop of nut butter and a sprinkling of bee pollen.

Tip:

  • For a nut-free alternative, replace the almonds with pumpkin seeds.

    For a vegan alternative, replace the yogurt with a plant-based yoghurt such as coconut, soy or oat.
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