Pear & Fennel Buck Bowl

Buckwheat fennel bowl

I’ve been using buckwheat for a little while now mainly cooking risottos with it. However I recently discovered that soaking and blending it (no cooking) creates a fabulous creamy dish.

Deliciously Ella and Oh She Glows have some lovely buckwheat porridge recipes so I’ve been inspired to experiment. This week I’ve also been pondering fennel. On Tuesday I had an energy bar that had fennel seeds in and I loved the slight aniseed hit that it gave.  I’m not a great fan of strong aniseed but this was lovely.

So I’ve been thinking about how to incorporate this into a breakfast dish.  Subtlety is the key and I think that raw blended buckwheat makes the perfect base for including more delicate flavours.

It’s quite a small amount compared to my usual bigger bowls of porridge, but it’s surprisingly filling and tastes wonderfully creamy.  I did add some maple syrup to mine as I was craving sweetness today, but the dish works without this too.

Pear and Fennel Buck Bowl (serves one)

Buck pear with maple

  • 50g buckwheat – soaked overnight – it won’t work if they aren’t soaked.
  • 1 pear
  • 2 tbsp. natural yoghurt
  • 2 tbsp. almond milk
  • 1/2 teaspoon fennel seeds – grinded in a pestle and mortar
  • 4-5 walnuts

Drain and rinse the buckwheat. In a blender or food processor blend the buckwheat, 1/2 the pear, the yoghurt and almond milk.  Put into a bowl and stir through the ground fennel seeds, the rest of the pear diced up and the walnuts crumbled in.   Decorate with some walnuts and a few extra whole fennel seeds if you fancy a bit more aniseed.   Drizzle over some maple syrup if you fancy more sweetness.

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Author: thebrekkieblog

Runner and avid breakfast eater

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