Golden maple yoghurt breakfast parfait
Ingredients
- 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
Directions
- 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
- While buckwheat is cooking, crush pistachios and toast in a dry pan until golden and fragrant.
- Mix yogurt with maple syrup and place into a bowl
- Cook raspberries in a pan with maple butter for a few minutes until softened, then scoop overtop of the yogurt.
- Add buckwheat on top with the pistachios and garnish with fresh mint.
