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Beauty & Brain Boosting Buckwheat Breakfast

  • 3. December 2019
  • By Ariane
  • 0 Comments
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Beauty & Brain Boosting Buckwheat Breakfast

This Beauty & Brain Boosting Buckwheat Breakfast is my super yummy wellness weapon to start the day feeling energized and beautiful. The texture of the almond milk soaked buckwheat, hemp seeds, flax seeds and chia seeds combined with the rich flavors of banana, almonds and coconut flakes browned in coconut oil and maple syrup makes for a breakfast that let’s your tastebuds dance samba! And it just happens to be loaded with beauty boosting superfoods for glowing skin, strong hair and nails as well as nutrients that fuel your brain for the day ahead. After all, what is beauty without brains?

Yield one bowl – Soak time over night or 2 hours – Prep time 10 minutes

Buckwheat Porridge Ingredients:

  • 1/4 cup buckwheat groats
  • 3/4 cup almond milk
  • 1 tablespoon shelled hemp seeds
  • 1 tablespoon ground flax seeds
  • 1 tablespoon chia seeds
  • 1 sprinkle cinnamon
  • 1 sprinkle cardamom
  • 1 pinch of pink Himalayan salt or any good sea or rock salt

Topping Ingredients:

  • 1 small banana, sliced
  • 1 teaspoon coconut oil
  • 2 tablespoons coconut flakes
  • 2 tablespoons sliced almonds
  • 2 tablespoons maple syrup (or more :))
  • 2 tablespoons chilled coconut cream
  • A few drops of chilled coconut water
  • 1/3 teaspoon vanilla extract

In a glass jar stir together the buckwheat, hemp, flax and chia seeds, then add the almond milk, cinnamon, cardamom and salt and mix again. Let sit and soak.

Warm the coconut oil in a small pan over medium heat. Add the coconut flakes and almond slivers and gently stir until they begin to brown. Then immediately add the sliced banana and maple syrup. Keep stirring until everything is golden brown and the bananas start to get soft but not mushy.

Top the buckwheat mixture in the jar evenly with the banana-almond-coconut concoction.
Allow to cool for five minutes.
In the meantime scoop 2 tablespoons of coconut cream (the white, solid top part) out of a can that has been previously refrigerated for at least 4 hours. Add the coconut cream, a few drops of the coconut water and vanilla extract into a small bowl and mash it up with a fork until silky smooth. Heap the whipped cream on top of the now cool bananas in the jar. Close the lid and refrigerate until breakfast.

Tip: If you’d like to add a little more sweetness, drizzle more maple syrup on top. I love to add a handful of fresh berries as well.

In Joy, Ariane