Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the buckwheat groats thoroughly under cold water using a fine-mesh strainer. In a small pot, bring the water to a boil (you can also replace the water with milk, for a creamier consistency ;). Add the rinsed buckwheat, reduce heat to low, cover, and simmer for 12-15 minutes until the water/milk is absorbed and the buckwheat is tender but still has a slight bite. Remove from heat and let it cool slightly.
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For
1
M
I
1/3
cup
Dry buckwheat groats
3/4
cup
Water, for cooking
1/2
cup
Plain yogurt, or kefir
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Per Serving
Fat
14g
Saturates
2g
Carbs
60g
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Of course, you can also add oats, quinoa, or millet instead of buckwheat for a different grain base. Replace yogurt with Greek yogurt, skyr, or coconut yogurt. Swap figs for pear slices, apple chunks, or dried figs (soaked in warm water first). Use any fresh or frozen berries you have – strawberries, raspberries, or mixed berries all work great. Try walnuts, almonds, or hazelnuts instead of pecans. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the buckwheat groats thoroughly under cold water using a fine-mesh strainer. In a small pot, bring the water to a boil (you can also replace the water with milk, for a creamier consistency ;). Add the rinsed buckwheat, reduce heat to low, cover, and simmer for 12-15 minutes until the water/milk is absorbed and the buckwheat is tender but still has a slight bite. Remove from heat and let it cool slightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
1/3
cup
Dry buckwheat groats
3/4
cup
Water, for cooking
1/2
cup
Plain yogurt, or kefir
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
14g
Saturates
2g
Carbs
60g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Of course, you can also add oats, quinoa, or millet instead of buckwheat for a different grain base. Replace yogurt with Greek yogurt, skyr, or coconut yogurt. Swap figs for pear slices, apple chunks, or dried figs (soaked in warm water first). Use any fresh or frozen berries you have – strawberries, raspberries, or mixed berries all work great. Try walnuts, almonds, or hazelnuts instead of pecans. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
