Easy to prepare and perfect to-go
Again and again, I’m asked for simple meals to take to the office, university, etc. Immediately, I thought of one of my favorite breakfast recipes which you can prepare very simply and quickly the night before. Plus, foolproof, scout’s honor!
Buckwheat, a pseudocereal
Buckwheat sounds like wheat, but it’s not. Buckwheat is not a grass and not related to grains like wheat, rye or spelt. It is related to sorrel, knotweed, and rhubarb. Its name probably comes from the similarity to beechnuts. Especially in Russia and in the Near East region, it is very popular. Unlike traditional grains, buckwheat is always ground as a full grain. Therefore, each buckwheat flour is also a wholemeal flour at the same time. However, you should make sure that you buy unshelled buckwheat, because the shell contains inedible ingredients that can trigger allergies. Shelled buckwheat should be washed hot or boiled. Skim off the red slime before you eat or process it.
In addition, buckwheat is gluten-free and fully loaded with important minerals, filling fiber, as well as plant-based proteins. However, since it is gluten-free, it lacks the binding gluten and behaves differently than conventional flour in baking. Therefore, gluten-free breads with buckwheat also have a different consistency than conventional wheat breads.
Overnight buckwheat is the cold answer to porridge
As you probably already noticed here and on Instagram, I’m deeply in love with porridge. I could eat it each and every morning. For me the best start to the day, no matter what time of day I take my first meal, as I often do intermittent fasting. But that’s a different kettle of fish that I’ve already told you about. I also don’t use sugar for sweetening. You can also use some agave syrup or similar if you do not like stevia or xylitol. Enough talking, let’s start!
Mango-Pomegranate-Overnight-Buckwheat-Oats (vegan & gluten-free)
(enough for 2-3 servings, depending on hunger)
100 g buckwheat flakes
50 g of gluten-free oatmeal
2 tablespoons of ground flaxseed
1 tablespoon of chia seeds
250 ml oatmilk
100 ml of water
1/2 teaspoon cinnamon
1 teaspoon cocoa
bit of stevia or xylitol to sweeten
6 tablespoons soya yogurt
1/2 fresh mango
some fresh mint
20 g dark chocolate
- Mix the buckwheat and oat flakes together with the flax and chia seeds and the oat drink as well as water. Add cinnamon, cocoa and your sweetener, mix and place it in the fridge overnight to soak. The next morning, the mass should be firm and creamy. If it is too firm, add some more water.
- Peel the mango and cut it into small cubes. De-seed the pomegranate. Wash the mint and chop it.
- Put the cooled mass from the fridge into two bowls and spread the soy yogurt on top. Add the diced mango, pomegranate seeds and chopped mint on top.
- At the end, grate some dark chocolate over it. Enjoy your meal!
Ideal to take away!
You can prepare the mass super easy and fast in the evening and pack already in a jar or your stainless steel box. You know, I’m not a big fan of plastic or disposable packaging. Meanwhile, there are so many great alternatives that we just have to use. Read how to generally produce less plastic in everyday life *here* and how plastics harm your body *here*!
If this is a too “cool” start of the day, I recommend slurping my super delicious and warming turmeric latte or switching to my porridge. Try this really delicious Dirty Peanut Butter Porridge, as always vegan and gluten free! Breakfast is always a good idea, no matter what time of day! 🙂
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