Skyr with blueberries and toasted buckwheat

Ingredients

For 1 serving

• Skyr200 g
• Buckwheat25 g
• Blueberries100 g
• Maple syrup1 teaspoon
• Cinnamonto taste

Contains: lactose,

In season: July – September

Method

1. Rinse the buckwheat groats in a sieve and dry them well with kitchen paper.
2. Toast them in a dry pan over medium heat for 5 minutes, stirring often, until golden and nutty-smelling.
3. Add the maple syrup and a pinch of cinnamon and stir for 1 minute, until the groats are glossy and slightly sticky; spread them on a plate and let them cool, so they turn crunchy.
4. Rinse the blueberries; spoon the skyr into a bowl and top with the blueberries and crunchy buckwheat.