Who doesn’t love a healthy, delicious and creamy breakfast that comes together in only 5 minutes in the morning but will keep you going until lunchtime? And it tastes like dessert, win win! This Berry Ginger Buckwheat Smoothie is really creamy, thick, berry-licious and gorgeous to make, I hope it will become a new favourite.
If you are new to buckwheat for breakfast, then you are not alone. I am fairly new to the scene, but I am addicted and make some combination of soaked buckwheat for my breakfast or brunch at least once a week.
While I still love oats in porridge, overnight oats and even in smoothies, it’s great to change up routine and make breakfast time more exciting. Despite its name, buckwheat is actually wheat-free meaning it is a great gluten-free alterative not only in this Berry Ginger Buckwheat Smoothie but also for grain bowls, salads and to serve with curries. That said, it isn’t even a grain as did you know buckwheat is actually a fruit seed related to rhubarb and sorrel? It has a slightly nutty flavour and each grain is a small pyramid shape which blends really well after soaking overnight.
This soaking process activates the buckwheat, making it easier to digest and enhances its nutritional properties – make sure you do your own research for more facts though as this is not my area of expertise!
Back to the flavours in this Berry Ginger Buckwheat Smoothie – inspired by a recent berry-infused granola from Rolla Granola, I went along the berry route for a summery and fresh take on buckwheat pudding. I do love these granolas as they are packed with nuts, seeds and texture which is so important to contrast with the smooth and creamy consistency of this pudding/smoothie. Blend up the buckwheat with a frozen banana, some frozen berries (I used raspberries but play around with any that you like) and I like to add ginger protein but you can use ordinary protein powder or skip this altogether and only use ground ginger. Layer up the creamy smoothie with some thick coconut yoghurt, more berries and lots of granola for a refreshing, light and delicious breakfast.
This Berry Ginger Buckwheat Smoothie is a real winner in my eyes, it is naturally vegan, gluten-free, rich in fibre, protein and vitamins as well as tasting like dessert. It will keep you going all morning or enjoy after dinner for a deliciously creamy and healthy pudding. It only takes 5 minutes of your time in the morning and can easily be increased to make enough to last for a few mornings or to serve to friends.
If you are looking for more buckwheat puddings and smoothies, I have shared lots of original recipes like Black Forest Gateau, Berry Coconut Pudding, Tiramisu Breakfast Buckwheat, and Mocha Buckwheat Pudding.
Berry Ginger Buckwheat Smoothie
A rich and creamy breakfast smoothie pudding that tastes like dessert, full of vibrant berries and warming ginger.
- 50g buckwheat, soaked overnight
- 1 frozen banana
- 80g frozen raspberries
- 30g ginger protein*
- 60ml almond milk
- 2 tbsp coconut yoghurt
- 30g raspberries (fresh or defrosted)
- Lots of granola (like the Berry Caveman Rolla Granola)
1. To soak the buckwheat, cover the grains with filtered water and leave in an airtight container overnight. Before using them, drain and rinse the buckwheat with cool water.
2. Add buckwheat, frozen banana, 80g raspberries, ginger protein and almond milk in a food processor or blender and mix until smooth and creamy.
3. Layer a jar with coconut yoghurt, fresh raspberries and lots of granola.
*or use 30g vanilla protein with ½ tsp ground ginger or simply add ½ tsp ground ginger if you are not using protein powder.
I hope you will fall in love with buckwheat for breakfast and enjoy this Berry Ginger Buckwheat Smoothie. Let me know what you think in the comments below and tag me your breakfast creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With soaked buckwheat love x