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A delicious and healthy breakfast yogurt salad based on the traditional European Birchermüsli recipe.
The night before, place the buckwheat groats in a medium bowl and cover with about 3 times as much water. Cover loosely to prevent dust from entering and soak the buckwheat at room temperature overnight.
The next morning, strain the buckwheat and thoroughly rinse with fresh water. Drain well, then place buckwheat in a large mixing bowl and add the oats, hazelnuts, coconut, milk, yogurt, fruit, and orange zest. Mix well and then check flavor, sweetening as desired with a bit of agave nectar or honey.
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