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.

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Rachel Grunwell

Rachel Grunwell is a wellbeing columnist and healthy recipe creator for Good magazine & Juno Investing magazine. She’s an award-winning writer, qualified yoga teacher, marathoner and mum.

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