80g cherries, pitted
1 tbsp chia seeds
1 tbsp honey
1 tsp desiccated coconut
50g uncooked buckwheat grains 40ml full fat coconut milk
Serves 1 Per serving: 428 calories 69g carbs 11g protein 12g fat
REQUIRES OVERNIGHT PREPARATION
The night before: Place the buckwheat in a bowl and cover with cold water. Soak overnight. Mash the cherries in a bowl to release their juices. Mix in the chia and honey. Refrigerate for one hour or overnight.
The next morning: Drain the buckwheat in a sieve and rinse well. Place in a bowl and mix with the coconut milk.
Place the desiccated coconut in a frying pan over a medium heat. Toast gently for 3-4 minutes. Remove from heat and set aside.
Spoon the buckwheat into a serving bowl, and layer with the cherries. Top with the toasted coconut.
Store any leftovers in an airtight container and refrigerate for up to 2 days.