We love oatmeal a lot that we neglect all about buckwheat, a nutritious breakfast alternative that may simply grow to be one in all your breakfast staples. Fiber-rich, gluten-free, and a supply of vegan protein, buckwheat may be ready in quite a few methods. For this recipe, we’ve paired it with a scrumptious cashew-maple cream.
What you want:
For the buckwheat muffins:
1½ cups buckwheat groats
3 cups plus 3 tablespoons water
3 tablespoons flaxseed meal
½ teaspoon cinnamon
1 teaspoon coconut sugar
⅛ teaspoon salt
1 teaspoon cooking oil
For the cashew cream:
1½ cups unsweetened cashew yogurt
1 tablespoon maple syrup
For the garnish:
1 cup raspberries
1 cup blueberries
What you do:
1. For the buckwheat muffins, rinse buckwheat groats, and place right into a pot with 3 cups water. Deliver to a boil, and simmer till cereal is delicate however not mushy.
2. Whisk flaxseed meal with 3 tablespoons water and permit combination to thicken. Put aside.
3. Right into a bowl, place cooked buckwheat and blend totally with the flaxseed meal, cinnamon, coconut sugar, and salt. Enable combination to completely cool.
4. Into an 8 x 8 pan, press cooled combination evenly (roughly 1½ inches excessive), and place within the fridge to relax for at the least 4 hours.
5. Reduce the chilled buckwheat into 8 rectangles. Take away each bit from the pan, and brush oil on all sides.
6. Warmth a pan on medium-high warmth and prepare dinner buckwheat muffins on all sides till brown and toasted.
7. For the cashew cream, whisk or mix yogurt and syrup.
8. To serve, plate two buckwheat muffins and high with cashew cream and berries.
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