Vegan Buckwheat Breakfast Truffles With Cashew-Maple Cream

We love oatmeal a lot that we overlook all about buckwheat, a nutritious breakfast alternative that may simply develop into certainly one of your breakfast staples. Fiber-rich, gluten-free, and a supply of vegan protein, buckwheat will be ready in quite a few methods. For this recipe, we’ve paired it with a scrumptious cashew-maple cream.

What you want:

For the buckwheat desserts:
1½ cups buckwheat groats
3 cups plus 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

What you do:

1. For the buckwheat desserts, rinse buckwheat groats, and place right into a pot with 3 cups water. Carry to a boil, and simmer till cereal is mushy however not mushy.
2. Whisk flaxseed meal with 3 tablespoons water and permit combination to thicken. Put aside.
3. Right into a bowl, place cooked buckwheat and blend totally with the flaxseed meal, cinnamon, coconut sugar, and salt. Enable combination to totally cool.
4. Into an 8 x 8 pan, press cooled combination evenly (roughly 1½ inches excessive), and place within the fridge to relax for no less than 4 hours.
5. Lower the chilled buckwheat into 8 rectangles. Take away each bit from the pan, and brush oil on both sides.
6. Warmth a pan on medium-high warmth and cook dinner buckwheat desserts on both sides till brown and toasted.
7. For the cashew cream, whisk or mix yogurt and syrup.
8. To serve, plate two buckwheat desserts and high with cashew cream and berries.

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