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Golden maple yoghurt breakfast parfait


  • 2 cups plain yogurt
  • 1 cup buckwheat
  • 1-3/4 cup water
  • 1/2 cup golden maple syrup
  • 1/4 cup crushed, toasted pistachios
  • 1/4 cup raspberries
  • 2 tablespoons maple butter
  • Fresh picked mint


  1. Combine buckwheat and water and bring to a boil, once it hits a boil, let it simmer for 15-20 minutes until tender. Cool and place to the side
  2. While buckwheat is cooking, crush pistachios and toast in a dry pan until golden and fragrant.
  3. Mix yogurt with maple syrup and place into a bowl
  4. Cook raspberries in a pan with maple butter for a few minutes until softened, then scoop overtop of the yogurt.
  5. Add buckwheat on top with the pistachios and garnish with fresh mint.

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