Soaking over night is a great way to enjoy grains and things like buckwheat, it makes them easier to digest whilst enhancing their flavour and it also means you can eat them raw, and we all love RAW these days hey! For the record I do enjoy raw food but not all the time!
I chose buckwheat because it gives our body a rest from oats which tend to have the monopoly on breakfast. Eating the same food daily is what causes food intolerances and bloating so always try to include as much variety as possible.
Buckwheat is naturally gluten free and despite the name it has absolutely nothing to do with wheat! It is rich in protein, has lots of minerals and vitamins and will not cause a hike in blood sugar which is good news for your pancreas and if you are trying to feel lighter!
- 2/3 cup Buckwheat Flakes
- 2/3 cup Coconut Milk
- 2 tablespoons Freshly Shredded Coconut
- 1 cup Frozen Raspberries
- 1 tablespoon Agave Syrup
- 1/2 Lime
Before you go to bed mix the buckwheat flakes with the coconut milk and leave in the fridge over night.
Take the raspberries out of the freezer and allow to defrost, I only let them defrost half way as I like their slightly frozen texture for the coulis but the decision is yours.
Stir the buckwheat and coconut milk and then add the shredded coconut and stir together. This is your base finished.
For the coulis take the defrosted raspberries and place in the blender with the juice of 1/2 a lime, the agave syrup and a tiny drop of water. Blend, if you need a little extra water then please add. I blend so it still has texture but if you prefer you can keep going until it is smooth.
Once you are happy with the couli pour over the buckwheat, add a few extra raspberries on the top if you would like and enjoy!