Best Breakfasts: Toasted Coconut Buckwheat

Much like my uselessness when it comes to lunches, I’m a bit of a breakfast bore. And before we get into nine straight months of porridge territory, I’m striving to fit in the remnants-of-summer breakfasts while I still can.

My first foray into buckwheat for breakfast was courtesy of Loving Earth, when they sent me some of their Deluxe Buckinis as a new-baby gift after I had Pepper. Oh it was a bowlful of beauty, especially with a chopped fresh banana, some juicy strawberries and a dash of coconut cream. Perfect breakfast for a crazy-busy (and crazy-starving) mum.

I created this breakfast after staring at a bag of plain buckwheat in my pantry for what seemed like ever. I just didn’t know what to do with it, and I was also a bit reticent to go to so much effort just for breakfast.

Ha. It’s hardly any effort at all, and SO crunchy, toasty, sweet and delicious. Thoroughly recommended, especially if you have jars of superfood bits and bobs like I do, without quite knowing what to do with them.

It’s customisable according to what you have on hand, but the coconut/banana/berry/nut combo is pretty essential. It gives you all sorts of flavour bursts and the banana and berry add the right kind of sweetness and soft contrast to the crunchy bits.

So without further ado (so much ado! Word vomit or what. Sorry about that), make friends with my buckwheat breakfast:

(Serves one)

1/4 cup buckwheat

2 tablespoons desiccated coconut

a handful of walnuts, chopped

A sprinkle each of pumpkin seeds, sunflower seeds, sour cherries, white mulberries, and whatever else you’ve got lying around (I use mostly the Loving Earth stuff)

Yogurt/milk/coconut cream

1 banana

a few strawberries/blueberries/raspberries/all three!

And when in season – you MUST have fresh mango in it. Holy schnikies, it was utterly divine.

What you do – toast the buckwheat in a dry pan over medium heat for a few minutes until it starts to get some colour. Add the walnuts and the coconut for a few more minutes until all is golden and toasted. You can use coconut oil toward the end (I do sometimes for an extra hit of goodness, but it’s not essential) if you like.

Add your other nuts, seeds, and sour cherries for a minute and then set aside to cool.

Serve with your yogurt or whatever, chopped banana and all the berries you can fit.

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