Coconut Strawberry Yogurt Topped with Buckwheat

To make the sauce, the three main ingredients are: coconut yogurt, almond milk and activated cashews. Then, I add juicy ripe strawberries, a bit of healing Manuka honey and puree the mixture in the blender until smooth. There are numerous ways to top the cream: activated nuts and seeds, activated buckwheat groats, superfoods like bee pollen, flaxseeds, fresh berries, puffed grains and many more.

Raw buckwheat groats should be soaked in water with a splash of lemon overnight. Next morning, wash them really well and drain them. Soaking makes the grains more digestible and gets rid of anti nutrients.

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This time, we added  toasted sunflower and pumpkin seeds ( activated, of course). To toast them, spread the seeds in a single layer on a baking tray lined with parchment paper. Toast them on 300F (150C) for 10 minutes, shake the tray or mix them up with a spatula and toast for another 1o minutes. 

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Creamy Strawberry Breakfast Yogurt with Buckwheat
Serves 2
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Prep Time
10 min
Prep Time
10 min
For the cream
  1. 1/4 cup cashews, soaked overnight, then rinsed and drained
  2. 1/4 cup activated almond milk
  3. 1 tsp vanilla powder (or pure vanilla essence)
  4. 1/2 cup plain coconut yogurt
  5. 1 cup fresh strawberries hulled
  6. 1/2 tsp cinnamon
  7. 1 tsp manuka honey
Toppings
  1. Toasted sunflower seeds and pepitas
  2. 1 tbsp wheat germ
  3. 1/4 raw buckwheat groats
  4. Puffed rice
  5. Coconut flakes (optional)
  6. Instructions
Instructions
  1. Puree almond milk, cashews and yogurt in a blender until smooth. Add cinnamon, honey and strawberries and pulse a few times. Adjust the consistency of the cream by adding more milk.
  2. Chill in the fridge or eat right away.
  3. Add your favorite toppings and enjoy.
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