I love my short visits home to the countryside. Especially the mornings, when I am always the first one out of bed early, the lighting is perfect and changes over the half hour I spend shuffling happily around the kitchen taking my time whipping up a cosy breakfast. Then I can sink into an armchair with one of the hundreds of handcrafted rugs found around the house, watching some Danish television (currently hooked on Borgen and I’m in denial that I’ll ever reach the end of the seasons) with absolutely nothing planned for the rest of the day.
I could almost say that this recipe was an accident, as I was not expecting it to merit a title or qualify as a post. I simply found some blueberries in the freezer and thought, hey I’ll add this to my buckwheat this morning.
Raw buckwheat bowls are delicious, simple and really adaptable; see my recipe page for more ideas and creations! However, I really didn’t think that adding ONE INGREDIENT would change the entire concept of this recipe. The frozen blueberries turned this bowl of raw oatmeal into a thick ice cream pudding.
I feel this could be a new take on banana ice cream, although the texture and consistency is different; sometimes my ice cream melts a little sooner than desired (I am a lazy, slow eater) although adding buckwheat with frozen fruit maintains the creaminess of banana ice-cream while staying quite thick throughout this quite amazing breakfast experience.
~5 tbsp raw buckwheat groats
~1 frozen banana
~1 cup frozen blueberries
~Toppings! Pomegranates and figs.
Soak the buckwheat groats overnight in water, enough to cover them generously. Rinse, blitz until the groats turn into a paste. Add the frozen banana and blueberries and watch as it magically spins into ice-cream pudding. Sprinkle with whatever raw goodies you can get your hungry morning hands on, and eat as every-so-slowly as you wish!
Aoibheann Schwartz Photography 
