COCONUT + WILD BLUEBERRY YOGHURT BOWL WITH CRISPY BUCKWHEAT

Serves 1 

INGREDIENTS:

¼ cup of chia seeds – soaked overnight (9g)
100g of coconut yoghurt 
½ cup of buckwheat groats toasted (8.4g)
1 tbsp of sunflower seeds (1g)
½ cup of wild blueberries (3.1g) 
½ lemon 
1 fig, quartered (1g) 

= 22.5g  

METHOD:

1. Prep your buckwheat and chia seeds. Soak the chia seeds overnight so they are lovely and gelatinous the following day. Simply roast your buckwheat groats by adding to a tray, in a preheated oven of 180 degrees for 20-30 minutes.  

2. Make the blueberry compote by adding them to a pan along with the juice of 1 lemon and 1 tsp of water. Place on a medium heat and simmer for 8-10 minutes to a jammy consistency. Allow to cool before serving. This can be made the night before.  

3. Add the yoghurt to your bowl, followed by the chia seeds, blueberry compote and top with sunflower seeds, buckwheat groats and figs. Enjoy.