Raspberry, Chocolate & Vanilla Raw Buckwheat Parfait

Raw buckwheat porridge

Let me start by saying: this is not a breakfast to make if you’re short on time.

It takes a lot of love, preparation and effort. BUT, saying that, it’s seriously worth your while. The combination of bitter, sweet and creamy just works so well, while you get a wonderful crunch from the raw chocolate – it’s like a little party for your tastebuds!

Buckwheat breakfast parfait

Buckwheat, despite its name, contains no wheat and is gluten-free (it’s actually a fruit seed related to rhubarb!). It’s also high in fibre (meaning it’ll keep you fuelled til lunchtime), is full of easily-digestible protein, and has even been found to prevent blood sugar spikes.

All in all, I think it’s the perfect breakfast food…

In this recipe, I used buckinis, which are essentially sprouted (soaked) buckwheat groats, which have then been dehydrated. If you don’t have these to hand, try soaking buckwheat groats overnight, and using these instead.

Raspberry, Vanilla & Chocolate Raw Buckwheat Parfait

Buckwheat

Ingredients:

  • Serves 2-4
  • For the raspberry layer –
  • ¼ cup buckinis (or soak buckwheat groats overnight)
  • 1/3 cup fresh or frozen raspberries
  • 1/4 cup coconut milk
  • 1.5 tsp – 1 tbsp raspberry powder (dependent on taste)
  • 1.5 tbsp maple syrup
  • 1 tsp chia seeds
  • For the raspberry chia jam –
  • ½ cup frozen raspberries
  • ½ tbsp. maple syrup
  • ½ tbsp. chia seeds
  • For the chocolate layer –
  • ¼ cup buckinis (or soak buckwheat groats overnight)
  • 1/3 banana
  • ¼ cup coconut milk
  • 1 tbsp – 1.5 tbsp Lucy Bee cacao
  • 1.5 tsp coconut syrup (I used Coconut Merchant)
  • ½ tsp vanilla powder
  • Pinch salt
  • For the raw chocolate sauce –
  • 2 tbsp Lucy Bee coconut oil
  • 2 tbsp Lucy Bee cacao
  • 1 tbsp maple syrup
  • For the vanilla layer –
  • ¼ cup buckinis (or soak buckwheat groats overnight)
  • ¼ cup coconut milk
  • 1/3 banana
  • 1 tbsp dessicated coconut
  • 1 tsp chia seeds
  • 1 tsp vanilla extract
  • Your choice of toppings (I used chia jam and Loving Earth chocolate)

Method:

  1. Start by making your chia jam. Gently heat the frozen raspberries with 1 tbsp of water, stirring until they break down and form a liquid. Stir in your sweetener, then the chia seeds, and set aside to thicken.
  2. Next, set about your whipped coconut cream. Scoop the “cream” from the top of the chilled can of coconut milk, then beat with vanilla until light and fluffy. Add in your sweetener to taste and beat to combine. Place in a bowl in the fridge to thicken.
  3. Make your raspberry buckwheat layer by blending together all ingredients until smooth. Pour into the bottom of a jar or glass, then spoon over the chia jam.
  4. Make your chocolate layer by blending all ingredients. Spoon over the chia jam while you make your raw chocolate sauce by gently melting the coconut oil, then whisking in the cacao and sweetener. Pour over the chocolate buckwheat porridge.
  5. Finally, make your vanilla layer by blitzing all ingredients. Spoon over your chocolate sauce, then scatter over your chosen toppings. Enjoy!
Buckini porridge

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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