Buckwheat Muesli with Spirulina Coconut Yogurt Recipe
Introduction
This Buckwheat Muesli with Spirulina Coconut Yogurt is a wholesome and nourishing breakfast option packed with natural flavors and healthy ingredients. The combination of crunchy seeds, sweet dates, and creamy fermented coconut yogurt makes it both satisfying and refreshing.
Ingredients
- 1/2 cup Buckwheat Groats
- 1/4 cup Pepitas
- 1/4 cup Sunflower Seeds
- 1 1/2 teaspoons Black Sesame Seeds
- 1 1/2 teaspoons White Sesame Seeds
- 1 cup Unsweetened Coconut Flakes
- 1/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Cacao Powder
- 1/2 cup Dried Red Dates
- 1 cup Coconut Meat
- 1/2 cup Coconut Water
- 1 1/2 cups Cashew Nuts
- 2 Probiotic Capsules
- 1/8 teaspoon Spirulina Powder
Instructions
- Step 1: Soak the buckwheat groats, pepitas, sunflower seeds, and dried red dates in water for 3 hours to soften them.
- Step 2: Drain the soaked ingredients and combine them in a food processor along with black sesame seeds, white sesame seeds, unsweetened coconut flakes, cacao powder, and ground cinnamon. Pulse a few times until well mixed but still textured.
- Step 3: For the yogurt, blend coconut meat, coconut water, cashew nuts, probiotic capsules, and spirulina powder until smooth and creamy.
- Step 4: Pour the yogurt mixture into a glass jar, cover it with a towel, and place it in a warm spot like an oven with the light on for 7-8 hours to ferment. Then refrigerate for 24 hours to develop a thick, tangy yogurt.
- Step 5: Serve the spirulina coconut yogurt topped with your homemade buckwheat muesli and fresh fruit of choice. Enjoy your nutritious breakfast!
Tips & Variations
- Use raw cashews for a smoother yogurt texture and better fermentation.
- Try adding fresh fruits like berries or banana slices for extra sweetness and nutrients.
- If you prefer a milder tang, reduce the fermentation time slightly to 6 hours.
- Substitute buckwheat groats with soaked rolled oats for a different texture.
Storage
Store the spirulina coconut yogurt in a sealed container in the refrigerator for up to 3 days. Prepare the muesli fresh or keep the dried ingredients stored separately in an airtight container for several weeks. When ready to eat, combine them and add fresh fruit. Reheat is not recommended as this dish is best enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other probiotics instead of capsules?
Yes, you can use probiotic powder or liquid cultures designed for yogurt-making. Just ensure they contain live, active cultures for proper fermentation.
What if I don’t have spirulina powder?
Spirulina is optional and adds a boost of nutrients and color. You can omit it if needed without affecting the fermentation process or overall taste significantly.
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Buckwheat Muesli with Spirulina Coconut Yogurt Recipe
- Total Time: 11 hours 15 minutes (including soaking and fermentation time)
- Yield: Serves 2 to 3 1x
- Diet: Vegan
Description
This Buckwheat Muesli with Spirulina Coconut Yogurt is a nutrient-packed, vegan-friendly breakfast option featuring a crunchy and flavorful muesli blend paired with a creamy, probiotic-rich yogurt made from coconut, cashews, and spirulina. The recipe involves soaking and blending the seeds, nuts, and dried fruit to create a wholesome muesli base, combined with a fermented coconut yogurt infused with spirulina powder for added health benefits.
Ingredients
Muesli Ingredients
- 1/2 cup Buckwheat Groats
- 1/4 cup Pepitas (Pumpkin Seeds)
- 1/4 cup Sunflower Seeds
- 1 1/2 teaspoon Black Sesame Seeds
- 1 1/2 teaspoon White Sesame Seeds
- 1 cup Unsweetened Coconut Flakes
- 1/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Cacao Powder
- 1/2 cup Dried Red Dates
Yogurt Ingredients
- 1 cup Coconut Meat
- 1/2 cup Coconut Water
- 1 1/2 cup Cashew Nuts
- 2 Probiotic Capsules
- 1/8 teaspoon Spirulina Powder
Instructions
- Soak the Ingredients: Combine buckwheat groats, pepitas, sunflower seeds, and dried red dates in water and soak them for 3 hours. This softens the ingredients and makes them easier to blend while enhancing digestibility.
- Prepare the Muesli Blend: Drain the soaked ingredients and place them in a food processor along with black sesame seeds, white sesame seeds, unsweetened coconut flakes, cacao powder, and ground cinnamon. Pulse a few times until well combined but still retaining some texture for a crunchy muesli.
- Make the Spirulina Coconut Yogurt: In a blender, combine coconut meat, coconut water, cashew nuts, the contents of two probiotic capsules, and spirulina powder. Blend until completely smooth to form the yogurt base.
- Ferment the Yogurt: Pour the blended yogurt mixture into a glass jar, cover with a towel, and place it in a warm environment (such as an oven with the internal light turned on) for 7 to 8 hours to allow fermentation. Then refrigerate for 24 hours to set and develop a thick, sour yogurt consistency.
- Serve: Spoon the thickened spirulina coconut yogurt over the prepared muesli. Add fresh fruit if desired, and enjoy a healthful and refreshing breakfast.
Notes
- Soaking the grains, seeds, and dried fruit improves digestibility and texture.
- Use fresh probiotic capsules that contain live cultures for effective fermentation.
- Keep the yogurt in a warm environment to ensure proper fermentation.
- You can customize the yogurt fermentation time to taste for milder or tangier yogurt.
- Store the finished yogurt in the refrigerator and consume within 4-5 days for optimal freshness.
- Prep Time: 15 minutes (plus 3 hours soaking and 8 hours fermentation)
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: Vegan, Healthy
Keywords: buckwheat muesli, spirulina yogurt, coconut yogurt, vegan breakfast, probiotic yogurt, healthy muesli, fermented coconut yogurt, gluten free muesli
