Monday, May 16, 2011

Recipe for Strawberry-Buckwheat Crispies



One adaptation of an excellent recipe from Ani Phyo
Here's another recipe prepared the "raw vegan" way using the recipe for Buckwheat Crispies (May 1st).  This is particularly soothing for kids who miss having their traditional gluten-laden breakfast cereals... Buckwheat crispies are a good source of fibre, manganese, tryptophan, and magnesium.

Ingredients:
2 Cups of Buckwheat Crispies
3 C. Sliced Strawberries
1 1/2 C. your favourite gluten-free Mylk (I used So Delicious Coconut Milk-- yum!)
1 Sliced Ripe Banana
  • Put 2 C. of strawberries in the food processor or blender, and add the Milk.  Blend until pink and creamy (and soooooo fragrant, like summer!)
  • Divide the buckwheat crispies into 4 bowls (1/2 C. each)
  • Pour the Strawberry Mylk over each bowl
  • Top with sliced strawberries and bananas (and anything else wanted: dried fruit, hempnuts, other fresh fruit)
  • Enjoy!

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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