GF Breakfast Recipe: Buckwheat Bircher


This is a very healthy, filling, power-fueled breakfast by Laura Burgoyne.

Buckwheat, although it looks like a grain is actually classed as a seed. It is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.

It is full of manganese, copper, fibre and phosphorus. Buckwheat is also a good source of magnesium. This mineral relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure, the perfect combination for a healthy cardiovascular system. It helps to reduce the risk of cardiovascular diseases, lowers cholesterol and lowers the risk of diabetes. All, of course, when incorporated into an overall nutrient dense healthy way of eating.

The buckwheat flavour may take a bit of time to get used to but it will be fine when mixed with the right ingredients!

Try this recipe out and let Laura know on All Day Energy.



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Makes about 6-7 cups


3 cup soaked Buckwheat grouts (at least 2 hours is best)
2 cups chopped mixed nuts, soaked (8 hours or overnight)
1 cup quinoa flakes or rolled oats (gluten free if sensitive)
¼ cup chia seeds
1-2 large green apples
2 teaspoons cinnamon
2 teaspoons of vanilla extract
1 ½ cups water
1 ½ cups nut milk
1 cup shredded coconut
1 Tablespoon honey/ rice syrup

Toppings and extras:
½ cup sultanas, goji berries or raisins
Berries or fresh fruit
Coconut or Natural yoghurt


Rinse pre-soaked buckwheat and place in a large mixing bowl
Rinse pre-soaked nuts and add to bowl
Add all  ingredients and mix well
Add additional extras if desired

such as dried fruit and mix through
Evenly place mixture into jars and place in fridge
Keep in fridge and take out as needed
It’s best to add additional yogurt and fruit fresh daily