I love breakfast! It’s one of my favourite times of the day =) Though I enjoy my green smoothie, sometimes I need a little more. Something different. Especially after a good workout! This breakfast is actually pretty quick and easy – it just requires a little bit of prep the night before.
Buckwheat Parfait (serves 2)
2/3 of a cup of buckwheat groats, soaked overnight
Coconut whipped cream (from 1 can of full fat coconut milk – instructions below)
1 tsp of agave
half of a vanilla bean, cut open and insides scraped (you can use 1/2 tsp of vanilla extract)
First things first! The night before you want this breakfast, place your buckwheat groats in a bowl, cover with water and soak ‘em overnight. Take your can of coconut milk and place it in the fridge.
The next morning, drain & rinse your buckwheat groats. Take out your coconut can, remove the lid and scoop out the solidified coconut cream from the top of the can. Use a spoon – don’t dump it out as there will be liquid at the bottom (you have essentially separated the cream from the milk) and place it in a medium sized mixing bowl. You can save your coconut water from the can and use it in smoothies or cooking.
Grab your hand mixer and slowly beat the coconut cream and add in the agave and vanilla bean. Don’t over mix, just mix it up a bit until it has reached a nice, fluffy consistency.
Take two breakfast bowls and layer in a few scoops of buckwheat groats, coconut whipped cream and some fresh fruit. Use the rest of the buckwheat groats for the next layer, most of the rest of the coconut whipped cream and the remaining fresh fruit. Use the rest of the coconut whipped cream to top it off.