| Creamy buckwheat-chocolate smoothie bowl
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Creamy buckwheat-chocolate smoothie bowl

Did you know that buckwheat is not technically a grain? It is a seed that is not related to wheat despite its name. We use it as a cereal however and it is delicious in both sweet and savory recipes. We can use it in “groat/grain” form which would be the least processed version or we can also use buckwheat flour which is a ground version. Both versions are very nutritious containing protein and important minerals (copper, magnesium, iron). When using the actual groats, it is important to either soak them, toast them, or cook them as we would oats. This smoothie recipe uses raw buckwheat groats that have been soaked all night, then rinsed, and ground into a creamy smoothie. I love buckwheat in all its forms and I hadn’t had it raw in a while. Using it for my smoothie, I remember how delicious and creamy it can become and I love that it has the power to become a complete meal when combined with other delicious super foods. It is also gluten-free so a good alternative for people who are intolerant or even allergic to gluten.


This recipe was inspired by a recipe on She reminded me of this delicious breakfast idea and I modified it to make it even simpler. It is possible to add a little sweetener but to me, when adding a raw banana, I get just enough sweetness for my liking. I would recommend to test it out before without any sweeteners and adding only if needed. I don’t eat a lot of added sugar so it’s possible that foods taste sweeter to me. There is also the possibility to add protein power for a more complete meal, especially if this is a post workout meal. This recipe makes 2 portions, I actually make mine without the added protein and I make the second portion with protein for my husband because he likes to eat it right after his workout.

Ingredients  (2 portions)

  • ½ cup buckwheat groats, soaked all night, rinsed, and drained
  • 2 tbsp. creamy almond butter
  • 1 ripe banana
  • 2 tbsp. cacao powder (I use raw cacao powder)
  • ¼ cup coconut milk (the creamy part in full fat coconut milk)
  • ¼ cup water
  • Optional: 1 or 2 scoops chocolate protein powder (*see note)
  • Optional: 1 tsp. to 1 tbsp. maple syrup


  • To soak the buckwheat groats, put buckwheat in a glass or ceramic bowl, cover with water and cover with lid. Let soak at room temperature all night or approx. 8 hours.
  • In the morning, pour buckwheat into a sieve, rinse and drain thoroughly.
  • Pour the buckwheat into the food processor with the other ingredients and pulse until you obtain a silky texture.
  • If you are not using the protein powder and you enjoy a thick texture, start without the water and add if needed.
  • Pour into a bowl and top with toppings of choice.

    *It’s important to note that one portion of this breakfast, without the added protein powder, contains approx. 10 g of protein from the     buckwheat, the almond butter, and the cacao powder combined.  Adding the protein will add 15 to 20 g depending on the brand you use. This   being said, 10 g protein is still a respectable amount and if you top with hemp seeds or other protein containing seeds, you can amp that a bit as   well. This being said, both versions are healthy, it will depend on your personal needs.


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