Buckwheat Cream

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Buckwheat Cream

I love having warm oatmeal for breakfast, but sometimes I want a cool, creamy breakfast treat.  This is a gorgeous gluten-free option.  The thick, creamy texture reminds me of greek yogurt and it can be used in a similar way.  I prefer mine topped with fresh berries, chia seeds and a drizzle of maple syrup.

You can find this recipe and many more in my upcoming cookbook, The Inclusive Table.

Buckwheat Cream
  • 1 cup raw buckwheat groats, soaked overnight
  • ½ cup cashews, soaked overnight and drained
  • ½ cup water
  • 1 tablespoon maple syrup
  • ¼ tsp. cardamom
  • ¼ tsp. salt
  • fresh fruit (optional)
  • chia seeds (optional)
  1. Drain and rinse the buckwheat groats. You may notice some slimy residue from the soaking. That is perfectly normal- it will drain away.
  2. Add all ingredients to a blender and blend until desired consistency is reached (I like mine silky smooth).
  3. Top with fruit and chia seeds, if desired.
http://www.theinclusivevegan.com/buckwheat-cream/

 

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