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Banana Buckwheat Yogurt [Vegan, Raw]

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When I turned vegan, one thing I did miss was yogurt! I do enjoy coconut yogurt, but to buy it often is expensive and to make it requires me cracking open the whole coconuts which I don’t do very often! I had some buckwheat soaking in the fridge so I thought I would try to make a simple yogurt substitute with that instead! And it worked perfectly! This is smooth, creamy, light and delicious. It will keep a couple of days in the fridge- you could add lemon to make it last a little longer. And simply add some probiotic powder if you wish to make it more like yogurt!

Banana Buckwheat Yogurt [Vegan, Raw]

Serves

2-4

Ingredients

  • 2 frozen bananas chopped
  • ½ cup of activated buckwheat (Soaked for 2-4 hours and then strained and rinsed well)
  • ¼ teaspoon of cinnamon
  • ½ teaspoon of cardamom
  • 2 drops of vanilla stevia
  • 1/8 of an orange
  • 1 tablespoon of pistachios (or cashews)

Preparation

  1. Blend all ingredients in a high speed blender until very smooth and creamy.
  2. This is delicious served with fresh fruit or as a topping to muesli or granola- try layering the yogurt with fruit and muesli for a beautiful parfait style breakfast!

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AUTHOR & RECIPE DETAILS


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Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations


 

 

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