Buckwheat cream with blueberries and almond butter
Velvety buckwheat, blue berries and a toasty almond note.
Open in the appPer serving
- Calories
- 325 kcal
- Protein
- 9.1 g
- Carbohydrates
- 54.2 g
- Fat
- 10.5 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Buckwheat flour40 g
- Almond milk220 ml
- Blueberries80 g
- Almond butter12 g
- Maple syrup2 teaspoons
Contains: nuts
In season: June – September
Method
- In a small pan whisk the buckwheat flour into the cold almond drink until there are no lumps.
- Cook over medium heat for 5–6 minutes, stirring constantly, until the cream thickens and coats the spoon.
- Turn off the heat and sweeten with the maple syrup; meanwhile rinse and drain the blueberries.
- If the almond butter is too thick, warm it for a few seconds over hot water until it runs.
- Pour the cream into a bowl and serve with the blueberries and a drizzle of almond butter.
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