Buckwheat Muesli with Spirulina Yogurt
Gluten-free and dairy-free this superfood vegan and raw breakfast will power you for the day!
After reading about the industry of cow milk, I have been trying to stay as away as possible from dairy and just use organic one when I really have to. For all the rest, I am going for vegan options like coconut, hemp or nut-based milks.
Recently I have been playing around with different recipes for vegan fermented drinks, like soy yogurt or nut-based one.
In today’s recipe I make a simple yogurt with a mix of cashew nuts and fresh coconut. It does not require a yogurt maker, but just a warm place and live probiotics. The extra superfood? Spirulina powder, to power you up with a boost of protein!
Pair it to a raw, gluten-free granola made with buckwheat and a mix of seeds! This breakfast is filling, balanced and super delicious!
for the mueslie
- 1/2 cup buckwheat
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1-1/2 tsp black sesame seeds
- 1-1/2 tsp white sesame seeds
- 1 cup dry coconut
- 1/4 tsp ground cinnamon
- 1/2 tsp cacao powder
- 1/2 cup red dates
for the yogurt
- 1 cup coconut meat
- 1/2 cup coconut water
- 1 -1/2 cup cashew nut (soaked for a few hours)
- 2 capsule of probiotic
- 1/8 tsp of spirulina powder
Gather all the ingredients then soak in water the buckwheat, pumpkin seeds, sunflower seeds and red dates for 3 hours.
Blend all the ingredients together into a food processor until well combined. Just a few pulses will do.
For the yogurt, gather all the ingredients
and blend them together until smooth
Pour into a cup of glass jar, cover with a towel and place it in a warm place (like your oven with the internal light on) for 7-8 hours, letting the probiotic to ferment.
Place now the bowl into your fridge for 24 more hours. You now should have a sour thick yogurt.
Serve it up with your muesli and some fresh fruit.
Note: both yogurt and muesli will store well into your fridge for 5 to 8 days.
RAW, VEGAN, GLUTEN-FREE