Preparation Time 75 minutes
- 2 cups raw buckwheat groats
- 1/4 cup chia seeds
- 2 1/2 cups milk kefir
- 4 eggs
- 1/2 cup seeds
- 1/2 cup virgin coconut oil, gently melted
- 1 tablespoon ground cinnamon
- 1/3 cup raw honey, softened to pour
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1 cup coconut flakes
- 1/2 teaspoon Himalayan salt
Combine the buckwheat, chia seeds, and kefir in a medium bowl. Leave to soak overnight or for 12-24 hours.
In the morning, preheat the oven to 350 degrees ÂºF. Butter a 10″ cast-iron skillet.
Beat eggs in a small bowl and add to soaked buckwheat mixture. Mix seeds, coconut oil, cinnamon, vanilla, honey, coconut flour, and salt into buckwheat mixture until everything is evenly combined.
Pour mixture into buttered skillet and place in oven. Bake 50-60 minutes or until edges begin to brown and middle is set.
Allow to cool for 10 minutes before serving. Scoop into bowls and top with fresh fruit and raw milk, yogurt, or kefir.
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