(serves 4)
Buckwheat cream:
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2 cups soaked buckwheat (previously soaked overnight)
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7-8 soaked dry figes (previously soaked overnight)
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1 cup coconut milk
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½ tsp vanilla powder
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1 tsp cinnamon
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2 tsp cinnamon
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A pinch of sea salt
Rinse the soaked buckwheat in a strainer with plenty of water. Chop the figes. Add all the ingredients into a blender or by using a stavmixer, mix in high speed until smooth.To serve add some tablespoons of buckwheat cream and on the top some rhubarb and carrot sauce. Sprinkle some crushed nuts (i have used cashews) on the top and some extra cinnamon powder.
Summer berries cream:
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2 cups frozen summer berries
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1 cup coconut milk
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1 tsp vanilla powder
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2 tbsp maple syrup (optional)
Add all the ingredients into a blender or by using a stavmixer, mix in high speed until smooth.To serve add some tablespoons of buckwheat cream and topping it with some summer berries cream, some seeds and dry fruits. A healthy and delicious gluten free breakfast that contains a lot of magnesium, iron and vitamin C.
