Raw buckwheat groats are soaked overnight and blended with blackberries, vanilla, cinnamon, maple syrup, dates, chia seeds, coconut, rice milk and water for a smooth, creamy and deliciously nutritious gluten-free breakfast loaded with fiber, protein and all sorts of goodness.
This tart celebrates the best of September in Italy with fresh Apulian purple honey figs and tart blackberries nestled in a creamy and aromatic saffron custard that is set in a rustic dried fig, nut and buckwheat crust. Vegan, gluten free and refined sugar free with a nut free option. A perfect dessert for a Sunday brunch.
This green smoothie gets is rich colour from dinosaur kale and it’s sweetness from coconut water and golden delicious apple.