Description
A nutritious and vibrant Buckwheat Muesli served with homemade Spirulina-infused Coconut Yogurt. This recipe combines soaked buckwheat groats, seeds, nuts, and dried fruit into a wholesome muesli mix paired with a creamy probiotic-rich coconut and cashew yogurt blended with spirulina for an energizing start to your day.
Ingredients
Scale
Muesli Ingredients
- 1/2 cup Buckwheat Groats
- 1/4 cup Pepitas (Pumpkin Seeds)
- 1/4 cup Sunflower Seeds
- 1 1/2 teaspoons Black Sesame Seeds
- 1 1/2 teaspoons White Sesame Seeds
- 1 cup Unsweetened Coconut Flakes
- 1/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Cacao Powder
- 1/2 cup Dried Red Dates
Spirulina Coconut Yogurt Ingredients
- 1 cup Coconut Meat
- 1/2 cup Coconut Water
- 1 1/2 cups Cashew Nuts
- 2 Probiotic Capsules (contents only)
- 1/8 teaspoon Spirulina Powder
Instructions
- Soak the Dry Ingredients: Combine the buckwheat groats, pepitas, sunflower seeds, and dried red dates in a bowl. Cover them with water and soak for 3 hours. This softens the grains and seeds, making them easier to digest and enhancing their texture in the muesli.
- Prepare the Muesli: Drain any excess soaking water. Place the soaked buckwheat groats, pumpkin seeds, sunflower seeds, red dates, black and white sesame seeds, unsweetened coconut flakes, cacao powder, and ground cinnamon into a food processor. Pulse a few times until everything is well combined but still has some texture; avoid over-processing to keep a pleasant bite.
- Blend the Coconut Yogurt: In a blender, combine the coconut meat, coconut water, cashew nuts, probiotic capsule contents, and spirulina powder. Blend until completely smooth and creamy. This mixture forms the base for the yogurt and the live probiotics initiate fermentation.
- Ferment the Yogurt: Pour the blended mixture into a clean glass jar or cup. Cover it with a clean towel or cloth to allow airflow while preventing contamination. Place the jar in a warm environment such as an oven with the internal light turned on for 7 to 8 hours to let the probiotics ferment the mixture, thickening it and developing the sour yogurt flavor.
- Refrigerate the Yogurt: After fermentation, transfer the jar to the refrigerator and chill for 24 hours. This refrigeration period helps the yogurt thicken further and enhances its cool, tangy taste.
- Serve: Spoon the prepared muesli into bowls, top with the spirulina coconut yogurt, add fresh fruit if desired, and enjoy a healthy, energizing breakfast or snack.
Notes
- Soaking the grains and seeds is crucial for better digestibility and texture.
- Use fresh probiotic capsules for best fermentation results.
- Ensure your fermentation area is warm but not hot to avoid killing beneficial bacteria.
- You may substitute cashew nuts with almonds or other nuts if preferred, but this may alter the flavor and texture.
- This recipe is vegan and dairy-free, perfect for plant-based diets.
- Fresh fruit toppings like berries, bananas, or apples pair well with this muesli and yogurt.
- Prep Time: 15 minutes plus 3 hours soaking
- Cook Time: 8 hours fermentation plus 24 hours refrigeration
- Category: Breakfast
- Method: Blending
- Cuisine: Fusion, Health-Focused
Keywords: buckwheat muesli, spirulina yogurt, coconut yogurt, vegan breakfast, probiotic yogurt, healthy muesli, gluten free breakfast
