Buchweizenbrei mit Mango-Coulis

An amazing alternative to oats, buckwheat makes for a delicious porridge. It is gluten-free so won’t upset the gut and is full of gut-loving fiber and magnesium. Mango is also full of nutritional goodness. It is also high in fiber for digestion and is a good source of antioxidants to help protect you against any free radical damage. 

Serves 1

Ingredients:

• ¾ cup roasted buckwheat kernels
• 1 ½ cups water
• 1 cup frozen mango
• ¼ cup soy milk or non-dairy milk of choice 
• 1-2 tbsp maple syrup
• Sliced almonds
• Desiccated coconut 
  

Method:

1. In a saucepan, add the buckwheat kernels to the water and bring to the boil. Turn down the heat and let simmer until the buckwheat is soft and the water as evaporated. 

2. Meanwhile, in a food processor, blend the frozen mango, the maple syrup and the milk until the mixture is smooth and sauce-like.  

3. Place the buckwheat in a bowl, spoon the mango coulis on top and then sprinkle with sliced almonds and desiccated coconut.

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