31 May 201512 July 2019

Buckwheat with coconut milk, strawberries in maple syrup and champagne

Mickey Rotten explored so far mainly the world of vegetables. While spring has brought the opportunity to choose a fruit as an ingredient of the month. And so here in June, Mrs. Strawberry is going to rule. We start with breakfast buckwheat with coconut milk on wholemeal bread toast and strawberries in champagne - from rags to riches in one meal. Breakfast served. We wish you a royal week!

Ingredients:

1 cup cooked unroasted buckwheat
1 cup coconut milk
1/2 cup water
4 tablespoons agave syrup
200g strawberries
1 tablespoon brown sugar
1/3 cup champagne
3 slices of wholemeal bread
Mix 2 tablespoons of coconut oil and buckwheat with 3/4 cup coconut milk and water. Cook over low heat so that the buckwheat is well cooked and completely absorbs all the liquid. Add agave syrup and leave it covered for 10 minutes.
During this time, cut strawberries in sixes, mix with sugar and leave for 5 minutes. Then add champagne and wait another 5 minutes so the flavors completely mix.
Heat the rest of the coconut milk and mix together with a warm buckwheat.
Fry bread in coconut oil until it’s crispy. Put toasts to the bottom of bowls, add the buckwheat and marinated strawberries. Enjoy your meal!
Recipe: Mickey Rotten, photo: USTA Magazine