Home EAT ROSE & BUCKWHEAT RASPBERRY BOWL

ROSE & BUCKWHEAT RASPBERRY BOWL

May 24, 2018
To celebrate our Colour Therapy campaign, we asked the clever girls from Panaceas Pantry for some colourful recipes. Feast your eyes & stomach on this lush raspberry bowl with buckwheat and rose.

Ingredients:
1/4 cup buckwheat, soaked for 1 hours
1/2 cup macadamia nuts (I used some from @theactivatednutcompany
1 banana, frozen
Small handful raspberries
2 drops pure rose essential oil
1/2 tsp vanilla of choice
1/2 cup fresh coconut milk

Method:
1. Drain and rinse your soaked grain, then add to blender with remaining ingredients. Blend until super smooth, using your tamper if needed.
2. Transfer to a bowl, and serve with lots of PB, caramel choc, coconut and ruby grapefruit.

Follow Panaceas Pantry:
@panaceas_pantry

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