This fresh, raw, gluten-free breakfast might be just the thing to add some much-needed variety to breakfast. I don’t know about you guys but it seems that breakfasts tend to be the kind of meals where it’s easy to get stuck in a rut. Unless you are one of those lucky souls who rises and shines straight away, it can be challenging to be creative first thing in the morning and it’s way easier to grab the same thing every day.
My summer breakfast of choice is a dairy-free Bircher muesli, but sometimes, I want to shake things up a bit. When I’m feeling indulgent I make pancakes, but usually I’m after a filling, nutritious and added sugar-free breakfast to start the day off the right foot. The recipe is super quick and tasty. It’s a perfect way to start a hot summer day when you crave something refreshing. It uses ripe apricots for a natural burst of sweetness and soaked buckwheat for filling thickness and a satisfying crunch.
