GF DFO
Makes 4 servings
This easy breakfast is prepared the night before – you just need to allow sufficient time for it to bake in the morning. This recipe is based on a 250ml cup as equal to 1 cup.
What you need:
1 ½ cups of buckwheat groats
2 ½ cups of milk (dairy free milk if making dairy free)
¼ cup of maple syrup
1 cup of raspberries (I bought frozen raspberries and defrosted them before measuring)
Toppings of choice, such as yogurt, more maple syrup, nuts, fruit etc
What to do:
1. The evening before the baked buckwheat is needed, place the buckwheat, milk and maple syrup in a baking pan (mine measures about 9 inches by 9 inches and is a few inches deep) and mix together.
2. Scatter the raspberries evenly over the buckwheat/milk/syrup mixture in the pan and mix slightly so that the raspberries are roughly evenly distributed throughout the mixture in the pan.
3. Cover with cling film or tin foil (or a beeswax wrap if you have one big enough!) and refrigerate overnight.
4. In the morning, pre-heat the oven to 180°C.
5. Once the oven is hot, remove the pan with the buckwheat mixture from the fridge, remove the cover from the pan and place the pan in the middle of the pre-heated oven to bake for about 45 minutes or until all the milk has been absorbed and the mixture looks cooked.
6. Remove the baked buckwheat, divide into serving bowls and top with toppings of your choice.
7. Enjoy!
Some, Some and Some 