Ingredients

The following ingredients have 4 Servings
  • For the buckwheat cakes:
  • 1½ cups buckwheat groats
  • 3 cups + 3 tablespoons water
  • 3 tablespoons flaxseed meal
  • ½ teaspoon cinnamon
  • 1 teaspoon coconut sugar
  • ⅛ teaspoon salt
  • 1 teaspoon cooking oil
  • For the cashew cream:
  • 1½ cups unsweetened cashew yogurt
  • 1 tablespoon maple syrup
  • For the garnish:
  • 1 cup raspberries
  • 1 cup blueberries

Instruction

  • 1.
  • For the buckwheat cakes, rinse buckwheat groats, and place into a pot with 3 cups water. Bring to a boil, and simmer until cereal is soft but not mushy.
  • 2.
  • Whisk flaxseed meal with 3 tablespoons water and allow mixture to thicken. Set aside.
  • 3.
  • Into a bowl, place cooked buckwheat and mix thoroughly with the flaxseed meal, cinnamon, coconut sugar, and salt. Allow mixture to fully cool.
  • 4.
  • Into an 8 x 8 pan, press cooled mixture evenly (approximately 1½ inches high), and place in the refrigerator to chill for at least 4 hours.
  • 5.
  • Cut the chilled buckwheat into 8 rectangles. Remove each piece from the pan, and brush oil on each side.
  • 6.
  • Heat a pan on medium-high heat and cook buckwheat cakes on each side until brown and toasted.
  • 7.
  • For the cashew cream, whisk or blend yogurt and syrup.
  • 8.
  • To serve, plate two buckwheat cakes and top with cashew cream and berries.