OVERNIGHT BUCKWHEAT BIRCHER
Combining the indulgent f lavours of apple pie and carrot cake, this toasted buckwheat bowl will kick-start your day
INGREDIENTS
100g toasted buckwheat groats • 150g Arla Skyr Natural yogurt, plus extra to serve • 150ml milk of your choice • 1 tsp cinnamon or mixed spice • ½ apple, grated (you can slice the remaining half to use as a garnish the next morning) • 1 small carrot, grated • 4-5 walnuts, roughly chopped
METHOD
1 | Boil the buckwheat for 10 mins, until tender. Drain and rinse it under cold water to cool.
2 | Mix the buckwheat with the yogurt, milk, cinnamon or mixed spice, grated apple and carrot, reserving a little of the grated carrot for the garnish. Refrigerate overnight. 3 | The next morning, serve topped with an extra dollop of yogurt, and garnish with grated carrot, apple slices and chopped walnuts.