COCONUT AND MANGO BUCKWHEAT BIRCHER

Bircher is a failsafe breakfast that can made in batches and kept in the fridge for a few days and a dish I come back to every week. For a variation, buckwheat groats have a wholesome, denser texture, plus they're gluten free, something here at ROOTED we are always conscious of keeping to a minimum.  Like bircher, the recipe is easy but the texture and taste knocks the socks off a traditional bircher. Get creative with the fruits you blend in - banana and blueberries work well too. This recipe however is a real sweet treat with the natural sweetness of mango and the nourish coconut. Here goes:

Serves 2

For the bircher

- one handful cashew nuts

- two tablespoons chia seeds

- 60g buckwheat

- half a mango

- 75 - 150ml coconut milk (depending on your preferred consistency)

- 1/2 teaspoon cinnamon

- 1 tablespoon maple syrup (optional - this is already naturally sweet from the ripe mango)

To serve

- tablespoon goji berries (between the two bowls)

- 2 tablespoons coconut chips (1 each)

- 2 tablespoons raw cacao nibs (1 each - great for extra crunch)

- 1 tablespoon sunflower seeds (between the two bowls)

- 1 teaspoon poppy seeds (between the two bowls and just because it looks nice)

- pinch of pink Himalayan salt

- one teaspoon coconut oil

The night before, soak the chia seeds, cashews and buckwheat in a bowl with the chia seeds at the bottom.  The next morning rinse in a sieve (chia now at the top so don't get stuck in the small holes!) and place in a blender.

Add the rest of the ingredients until you get a smooth texture, which should take around 3 minutes. The first time you do this, mix 75ml of coconut milk first to test the water with consistency - I prefer mine quite thick but you can always add more. 

Add the toppings and serve. Have a play with other flavours...almond milk works just as well banana and almond or cashew butter for a nuttier flavour. It's a an absolute winner!