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Serves
1
Author Notes
A creamy, engrossing, and straight forward vegan, gluten-free, and dairy free breakfast bowl that you might presumably perhaps topple in take care of with. —TheWholeTara
Substances
1 cup
Blueberries
1/4 cup
Bob’s Crimson Mill Creamy Buckwheat
3/4 cup
Water
1 tablespoon
Honey or Maple Syrup
1 pinch
Chia Seeds
Instructions
- Pour ½ cup blueberries in a pot and stew for roughly 1 minute on medium-excessive warmth, mixing around most often.
- Add within the buckwheat and water. Continue mixing, allowing the berries to mash lightly within the buckwheat combination. Let sit for roughly 2-4 minutes, or except creamy. Add honey and plug.
- As soon as every thing is cooked thoroughly, eradicate from the pot and do in a bowl. Traipse within the remainder of the blueberries and drizzle with chia seeds. Support cool or warmth.
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