Contrary to its name, buckwheat has nothing to do with wheat. It is actually a fruit seed that is related to rhubarb and sorrel. A naturally gluten-free food, buckwheat is a great choice for coeliacs and those avoiding ordinary wheat products. A heavyweight in nutrition, it is high carbohydrate with some protein. Actually, not only is buckwheat protein well-balanced and rich in lysine, its amino acid score is 100, which is one of the highest amino acid scores among plant sources as well. It's also very high in iron, manganese, magnesium, phosphorus, copper and zinc. To enable you to digest this grain though and get all of the benefits, it is imperative that you soak it for at least 12-24 hours (don't skimp on this).
Ingredients (serves 1)
1/4 cup Buckwheat (raw un-soaked measure)
1/4 cup of Coconut Milk
1 Tablespoon of Coconut Cream
1 Tablespoon Lemon Juice
Juice of 1/4 to 1/2 an Orange
1 Tablespoon of Coconut Chips
12 Tablespoon Chia Seeds
Place the Buckwheat in a jar, add water until it is well covered and soak for at least 12 hours (preferably 24).
Drain and rinse the Buckwheat.
Add the coconut milk, coconut cream, lemon juice, orange juice, chia seeds and coconut chips.
Leave in fridge overnight to soak
Add grated apple and any other toppings that you’d like
Optional - Add 1/4 cup keffir yoghurt