Blueberry and Buckwheat Breakfast Bowl, gluten-free
Course
Breakfast
Servings
1
bowl
Servings
1
bowl
Ingredients
3/4
cup
blueberries
or other fruit of your choice
approx. 5
ounces
cottage cheese
(or 150g; roughly a single serving size as sold in the store)
2 1/2
tablespoons
toasted walnuts
(see toasting instructions above)
2
tablespoons
toasted buckwheat groats
(see toasting instructions above)
ground cinnamon and ground nutmeg
honey, to taste
(optional)
Instructions
Combine in a bowl the blueberries, cottage cheese, walnuts, and buckwheat. Sprinkle with cinnamon and nutmeg. Drizzle with honey if desired.