1 cup buckwheat
2 tbsp nut butter
½ cup gluten-free oats
2 tbsp chia seed
5 cups almond milk
1 pear / apple (grated)
1 tsp ginger
1 tsp cinnamon
½ tsp nutmeg
[1] Put the buckwheat and oats in a bowl and cover with 2 cups of almond milk.
[2] Put the chia seeds in a separate bowl and add 1 cup of the milk. Soak both overnight.
[3] Drain the buckwheat and oats in a fine sieve then rinse well.
[4] Place the chia seeds with the milk in a medium saucepan along with the remaining 2 cups of milk, the buckwheat and oats, grated pear and apple, all the spices, nut butter.
[5] Cook over a low heat for about 30 mins, stirring often until thick and creamy, adding more milk to keep it soft and honey to taste.
MIXED BERRY COMPOTE
500 g mixed frozen berries grated zest and juice,1 orange, 2 tsp cornflour, 1 tbsp water and honey to taste.
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