The perfect breakfast recipe to nourish and energise the body.
Pre-heat the oven to 150 degrees celsius.
Combine the buckwheat, half the maple syrup, spices and salt. Lay out on a baking tray lined with baking paper. Toast in the oven 10 minutes.
Combine the puffed buckwheat & remaining maple syrup. Increase the heat of the oven to 160 degrees celsius. Add the puffed buckwheat to the baking tray and continue to toast in the oven for a further 5 minutes.
Remove the toasted buckwheat mix from the oven and allow it to cool.
While it’s cooling, puree the Coyo, coconut milk, cherries & water.
Combine toasted buckwheat with coconut chips, nuts & chopped fruit. Serve with the cherry Coyo milk.
Gluten and dairy free recipe.
Recipe provided by Eat Fit Food
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