Gluten-free buckwheat crispbread
Gluten-free buckwheat crispbread
Doses
n. 4
kplGluten-free buckwheat porridge is ready overnight in the fridge! Bring more flavour to your morning porridge with this fresh porridge!
Ingredients
4dlbuckwheat flakes or Virtasalmen Viljatuote's gluten-free buckwheat bran
5 dl almond milk
2 tbsp peanut butter
n. 10 chopped soft, stoneless dates
2 tbsp chia seeds
a few pinches of sea salt flakes
(sweeten with maple syrup if desired)
Preparation
- Mix all the ingredients together and place in a container with a lid. Allow to swell for at least 4 hours / overnight.
- If you wish, put some Virtasalmi blueberry jam in the bottom of four glasses. Add fresh porridge and unflavoured (soya) yoghurt to each glass. Top the gluten-free buckwheat porridge with peanut butter and berries.
Marita Eriksson | My Bliss Ktchn
Tip
- If you wish, you can also replace the gluten-free buckwheat bran with Virtasalmen Viljatuote's gluten-free crushed buckwheat groats.
Hi I looked at those fresh porridge recipes but they always have soya in them which I can't eat because of my hypothyroidism do you have alternatives to soya I can't think of any.
Hi Sisko,
The yogurt in this recipe can be any kind of yogurt 🙂 So plain, lactose free, oat based or something completely different!