What’s your summer go-to breakfast, guys? Mine is usually some kind of bircher muesli, or when it’s really hot, like right now in Crete, a big bowl of fruit. Today’s recipe is the new kid on the block that provides a much welcome break from the routine. It’s a super simple and hot weather-friendly sprouted buckwheat breakfast bowl, which is light yet filling at the same time! It’s easy to make, nutritious and naturally gluten-free too, although if you suffer from gluten intolerance, please make sure the buckwheat you buy has been certified to be gluten-free (as otherwise it might get cross-contaminated during processing).

If the word ‘sprouted’ made you feel like this recipe may be too much faff, fear not! Sprouting buckwheat is way easier and quicker than sprouting most grains. I included step-by-step instructions below, but you basically need to soak it for 20 minutes and then just allow it to sit at room temperature for 36-48 hours, rising well 2 times a day and that’s it.

As soon as most of the grains grow a little tail, they are ready to be eaten, you don’t want to let that tail to grow too long as the buckwheat then develops a bit of a bitter aftertaste.

Sprouted buckwheat is soft and has a pleasant nutty taste. I paired it with a big spoonful of creamy coconut yoghurt, almond butter, heaps of berries and a touch of maple syrup.

It’s one of these breakfasts that travels really well too so you could easily bring it to work in a jar, for example. Layer fruit, yoghurt and nut butter in a jar and place it in the fridge overnight, in the morning top it with some freshly sprouted buckhweat and you are good to go.