I have recently discovered a new breakfast fav, and when I say that ‘I’ discovered it, what I mean is that my brilliant friend Steph educated me about the joy of buckwheat and told me about what she often has for breakfast and I err stole her idea, so all credit to her really. I’ve used buckwheat before to mill the groats into flour to make bread and pancakes, but I haven’t really known what to do with the whole groats. Turns out, you don’t have to do much at all with them apart from consume them – as they are or soaked. Buckwheat is gluten free, despite its name suggesting otherwise, and has a nutty feel and taste about it. It’s crunchy – chewy after being soaked – and is generally yummy and filling.
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