Breakfast, buckwheat

It’s a commonly known fact that buckwheat is energising, highly nourishing and really tasty, however, this little seed (yes, it is a seed and not a grain) got me really surprised. Actually, I think I have never been surprised like this (with food) in my entire life. When I first saw this recipe I was a bit reluctant – how can a buckwheat be prepared in a sweet way and taste good? Impossible, but … how wrong was I.

Until now I only associated buckwheat with saucy, meaty meals served with pickles. Don’t ask me why but that’s how it was always served in my family home. For that reason when I came across this recipe I was first looking at it for a couple of days (yes – I think about my breakfasts long in advance:)) and only then decided to go ahead and make it. Now I want to serve it to all my family members staying overnight so they can be as surprised as I was:)
As all of the recipes on this blog, this one is also very easy to make and you will definitely have time to prepare it before work. If you want to save some time you can soak the buckwheat overnight in 2-3 times the water. Drain and rinse well in the morning and then cook for around 3-5 minutes adding only a bit of water.


  • 50g of buckwheat
  • 15g of manuka honey
  • 4tbsp of coconut cream
  • 1tbsp of desiccated coconut
  • 1 banana
  • 1tbsp of cinnamon


  1. Cook the buckwheat by following the instruction on the box (I usually do not soak the buckwheat but cook it for 15 minutes, in 2 times amount of water).
  2. Once cooked add manuka honey, coconut cream and desiccated coconut.
  3. Mix all ingredients together.
  4. Once on a plate, decorate buckwheat with banana and cinnamon.

I really encourage you to try, especially if you have never tasted the sweet version before.