Overnight-Oatmeal style Buckwheat
For your next day's light meal, don't hesitate and make yourself a buckwheat overnight!
Preparation
15 minutes + 1 one overnight soaking
Cooking
15 minutes
Yield
2 - 3
Key ingredient(s) in this recipe
Good to know
- Rinsing buckwheat helps remove the viscous layer that forms during soaking and which, although not harmful, has a certain level of bitterness.
- For the cream of buckwheat
- 250 ml (1 cup) raw buckwheat seeds
- 500 ml (2 cups) plant-based drink (soy or oat)
- 15 ml (1 tablespoons) peanut or nut butter
- 30 ml (2 tablespoons) maple syrup
- For the compote
- 750 ml (3 cups) small bits of frozen fruit
- 45 ml (3 tablespoons) ground flaxseeds
- 45 ml (3 tablespoons) water
- 1For the cream of buckwheat
- 2The night before or in the morning, place buckwheat in a bowl of cold water. Soak for 8 hours.
- 3Use a fine sieve to thoroughly drain and rinse the soaked buckwheat seeds.
- 4For the compote
- 5Place rinsed buckwheat in blender with other ingredients. Blend until smooth. Use immediately.
- 6Place all ingredients in a small saucepan on medium-high heat and stir frequently until fruit is heated through (3-4 minutes).
- 7Lower heat to medium-low, stir well and heat for about 5 minutes, until flax seeds gel.
- 8Remove from heat. Serve cold or hot.
- 9To assemble
- 10Ladle the cream out into bowls or glasses.
- 11Top with compote and crunch.
- 12Decorate with fresh or frozen fruit and/or nuts or seeds, to taste.