Grechka Buckwheat Bowl with Sticky Cinnamon Fig and Farmer's Sheep Yoghurt

If you're in search of a healthy and tasty breakfast option, this Grechka buckwheat bowl with sticky cinnamon figs and sheep milk yoghurt might just be the perfect choice. With a combination of sweet and tangy flavours and a variety of textures, this bowl is sure to keep you feeling satisfied and energised all morning long.

Not only is this bowl delicious, but it's also packed with health benefits. Grechka buckwheat is high in protein, fibre, and essential amino acids, making it a great choice for vegans and vegetarians. Figs are an excellent source of dietary fibre and antioxidants, while blueberries are packed with vitamins and minerals. And sheep milk yoghurt is a great source of calcium and protein, with a creamier texture and milder flavour than regular yoghurt.

Serves: 1

Cooking time: 20 minutes

Ingredients:

3 tablespoons of Grechka buckwheat

2 figs

1/2 teaspoon of cinnamon

1 tablespoon of orange juice

1 tablespoon of honey

Handful of blueberries

2 tablespoons of sheep milk yoghurt

1 tablespoon of pistachios

Method:

1. Cook Grechka buckwheat according to the instructions (link to the how to cook page) .

2. Preheat the oven to 200ºC.

3. Halve the figs and arrange them cut side up on a lined non-stick baking tray, so that they fit snugly.

4. In a small bowl, whisk together cinnamon, orange juice, and honey until combined, then spoon over the figs.

5. Roast in the oven for 15 minutes, or until tender and sticky.

6. Scatter the blueberries over the figs and return to the oven for a final 2-3 minutes.

7. Add 3 tablespoons of Grechka buckwheat and 2 tablespoons of sheep milk yoghurt to a bowl.

8. Top with the roasted fruits, reserving the juice in the tray.

9. Sprinkle with pistachios on top and drizzle with the reserved juices to finish.

10. Enjoy!

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