Kefir & Apple Soaked Buckwheat

📝 Ingredients

• 100 g raw hulled buckwheat (whole groats, untoasted)
• 250 ml plain semi-skimmed kefir (1.5%)
• 1 apple (about 180 g)
• 2 tsp lemon juice
• 2 tsp honey (about 14 g)
• 1 tsp ground cinnamon
• 200 g plain 0% skyr
• 30 g pumpkin seeds

🍴 Utensils

• Fine sieve
• Coarse grater
• Mixing bowl
• 2 jars with lids, 400 ml each
• Tablespoon

📖 Steps

1. The evening before, tip the buckwheat into a fine sieve and rinse it for 30 seconds under cold water, stirring it with your hand, to remove dust and some of its sticky starch. Drain well, shaking the sieve.
2. Wash the apple and grate it, skin on, on the coarse side of the grater, stopping at the core. Immediately drizzle with the lemon juice and mix: the acidity stops it browning overnight.
3. In the mixing bowl, combine the drained buckwheat, kefir, grated apple, cinnamon and honey. Stir until the honey has dissolved and all the grains are submerged in the kefir.
4. Divide the mixture between the 2 jars, close them and refrigerate for at least 8 hours. The grains swell as they absorb some of the kefir and become tender, with a pleasant slight chew, a bit like al dente rice.
5. In the morning, stir the contents of each jar with a spoon: the texture should be like a thick porridge. If the grains are still firm in the centre, leave for another 1 to 2 hours in the fridge before adding the skyr.
6. Spread 100 g of skyr over the contents of each jar in an even layer, smoothing it with the back of the spoon: it adds a good dose of protein and a fresh note that contrasts with the cinnamon apple.
7. Sprinkle with pumpkin seeds just before eating, or take them in a separate small container so they stay crunchy. Close the jars and keep them cool in transit, in an insulated bag if the journey is long.