Buckwheat, Blueberry & Probiotic Smoothie Bowl
14 Apr 2016 10 Minute Recipe Article by Rachel Grunwell
Ingredients
½ Cup of buckwheat (soaked in 1 Cup of water overnight to soften)
½ Cup water
½ Cup of blueberries (frozen or fresh is fine)
½ teaspoon of cinnamon
2 dates (pips removed)
Drizzle of rice malt syrup (or maple syrup is fine)
1 teaspoon of chia
A tub of Symbio Blueberry Wholegrains probiotic yoghurt
Method
Soak ½ Cup of Buckwheat in 1 Cup of water for several hours to soften (I do this overnight). Then remove the water.
Put the buckwheat in a blender with the fresh water, cinnamon, blueberries and dates and blend.
Pour this into a smoothie bowl and then top with the pro-biotic yoghurt, a drizzle of rice malt syrup and chia. Enjoy!
I eat this for breakfast as an alternative to porridge. But you can have it for a mid-afternoon snack too. I like to dig mine out with a spoon from a smoothie bowl but you can put it in a cup instead. It’s great for digestive health.
