Buckwheat Plum Breakfast Bowl
Buckwheat Plum Breakfast Bowl - For a pleasant start to the day
Healthy, because
Even smarter
Nutritional values
For beautiful hair and strong nails provides silicic acid from Buckwheat. It also supports the formation of elastin and collagen. The former keeps the skin elastic and supple, the latter strengthens it.
Instead of hazelnuts, chopped walnuts or pecans are also a great combo for our buckwheat bowl breakfast. For a vegan version, you can replace the honey with maple syrup.
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 5 ¼ ozs Buckwheat
- 1 pinch salt
- 4 Tbsps honey
- 3 Tbsps cacao nib
- 14 ozs italian plums
- 1 Tbsp Raw cane sugar
- 2 ozs hazelnut kernels
Preparation steps
Rinse buckwheat and boil with 10 ounces water, 1 pinch of salt, honey, and 2 tablespoons of cocoa nibs. Cover and cook over low heat for 10-15 minutes until the liquid has boiled away.
Meanwhile, wash, halve and pit the plums. Bring to a boil in a saucepan with raw cane sugar, stirring. Simmer over low heat for 2-3 minutes and then let cool for about 5 minutes.
Coarsely chop the hazelnuts. Arrange buckwheat on plates. Spread the plums and sugar syrup on top, sprinkle with hazelnuts and remaining cocoa nibs and enjoy the buckwheat bowl breakfast warm.
