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Purple buckwheat bowl

Purple buckwheat bowl
dairy-free, soy-free, refined sugar-free, egg-free, gluten-free

      I am a Purple Buckwheat! Welcome to my house! 
      It is like a white bowl outside, but purple inside. There are a blueberry table and a buckwheat sofa. Sit down, look at my sweet purple walls, decorated with the nuts and coconut chips. And the air here is saturated with a vanilla and lemon zest. Do you feel it?

     Do you like the buckwheat? It is one of the healthiest foods. The buckwheat is gluten-free, is high in vitamins, minerals, nutrients. Try this easy to prepare recipe of buckwheat with blueberries, almonds, hazelnuts, sweet pure maple syrup and you will love buckwheat!


  • 1 ½ cup (375 ml) green buckwheat
  • 3 ½ cup (875 ml) water
  • 1 cup (250 ml) blueberries
  • ¼ cup (60 ml) maple syrup
  • 2 teaspoon (10 ml) pure vanilla extract
  • 2 teaspoon (10 ml) lemon juice
  • 1 teaspoon (5 ml) lemon zest
  • 1 tablespoon (15 ml) melted coconut oil
  • 2 tablespoon (30 ml) coconut chips
  • 2 tablespoon (30 ml) hazelnuts 
  • 2 tablespoon (30 ml) almonds


  1. Soak the buckwheat in the 3 cups (750 ml) of water about 5-6 hours or a night.
  2. Rinse the soaked buckwheat.
  3. Add the buckwheat, water (½ cup), half of the blueberries (½ cup), vanilla, maple syrup, lemon juice, lemon zest and coconut oil to a blender. 
  4. Blend to the consistency of sour cream.
  5. Add the blueberries, coconut chips and nuts as a topping.
Cook time: 9-10 hours
Makes: 2 cups

Bon appetit!

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