Recipe
Buckwheat raspberry smoothie bowl
This super-bowl tastes delicious at every moment of the day, for breakfast or lunch, or even as part of your evening meal. It contains plenty of ‘slow’ carbohydrates thanks to the presence of Biotona Sprouted Buckwheat. As a result, you retain that full feeling for longer. What’s more, the bowl is packed with anti-oxidants, while the toppings turn every mouthful into a fantastic surprise!
| Ingredients | |
|---|---|
| Biotona Sprouted Buckwheat | ¼ cup (40 g) |
| Raspberries, frozen | 1 cup |
| Banana, frozen or fresh | 1 |
| Biotona Chia seeds | 1 tablespoon |
| Biotona Coconut water powder | 1 tablespoon |
| Water, filtered | 200 ml |
| Almond or oat milk | 100 ml |
| Optional - for extra sweetness: | |
| Date, medjool | 1 |
| For topping: | |
| Strawberry, sliced | 1 |
| Biotona Pomegranate seeds | 1 tablespoon |
| Biotona Sprouted Buckwheat | 2 teaspoons |
| Biotona Cacao Nibs | 2 teaspoons |
| Necessities |
|---|
| Blender |
- Soak the Biotona Sprouted Buckwheat first. You can soak it overnight in cold water or for 30-60 minutes in warm (not hot) water. Drain and rinse soaked buckwheat.
- Add soaked buckwheat along the rest of ingredients, besides toppings, to a blender and blend until completely smooth.
- Transfer to a bowl, add the toppings and enjoy!
