ORANGE & CASHEW YOGURT WITH ROASTED BUCKWHEAT

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'Wellness from the inside'

 

(4 servings)

  • 2 cups sprouted buckwheat (sprout previously)
  • 6 fresh dates
  • 2 tbsp of water
  • 2 tbsp cinnamon powder
  • A pinch of salt
  • 500 g soaked cashews (soak previously for at least four hours)
  • 3 ½ dl fresh orange juice
  • 2 tbsp maple syrup
  • 1 tsp vanilla powder
  • 4 oranges
  • fresh blueberries

Crunchy buckwheat: Make a date paste, by placing the dates, water and salt in a food processor. In a baking tray covered with parchment paper, place the buckwheat sprouts, now add the date paste, cinnamon and massage everything with your hands. Dehydrate for approx. 10 hours or if you use the oven, bake the buckwheat in 100-150°C for approx. 30 minutes, stir frequently. (We want the buckwheat to be slightly roasted) Remove from the oven and let it cool for a bit.

Cashew & Orange Yogurt: Place the soaked cashews, orange juice, maple syrup and vanilla powder in a food processor or by using a blender, mix until smooth. Place it in the fridge, while you are making the crunchy buckwheat and preparing the fruit. Peel and cut the oranges in small pieces. 

Serve by adding some orange bites on the bottom of small jars, then the cashew yogurt and on the top the baked buckwheat and fresh blueberries.

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