Ingredients
- Buckwheat Ingredients:
- 3 cups buckwheat groats
- 1 cup toasted whole almonds
- ½ cup coconut
- 2 Tbsp flax seed
- 1 tsp cinnamon
- ¼ cup sesame seeds
- ½ cup sweetener of choice (honey, maple syrup, rice malt syrup)
- ¼ cup coconut oil
- ¼ cup peanut butter
- Smoothie Ingredients:
- 1 medium sized frozen courgette
- 1 cup karaka berries + extra for topping
- ½ banana + extra for topping
- 1 cup goats milk
- *optional, 1 Tbsp honey if you want it sweeter
Goats Milk Smoothie Bowl with Crunchy Sesame and Buckwheat Granola
Method
- Cover the buckwheat groats with water and soak overnight
- Once soaked drain off the liquid
- The next day preheat the oven to 160 degrees
- Melt the coconut oil and mix with soaked buckwheat groats and the rest of the ingredients (except the almonds)
- Spread the granola in single layers on flat baking trays lined with parchment paper and cook in the oven
- Once starting to brown around the edges stir and continue to cook until it is light golden all over
- Allow the granola to cool completely
- Add the toasted and chopped almonds
- Store in an airtight container and use on smoothie bowl or as a breakfast cereal with fresh fruit and yoghurt
- To make the smoothie, blend together the frozen courgette, banana, milk, berries and honey if using
- Blend until smooth
- Place some of the smoothie in a bowl and sprinkle over some of the granola, some extra berries and some chopped banana
