Breakfast layered yogurt with buckwheat sprouts

Ingredients for 1 servings:

• 2 tbsp buckwheat, organic
• 150 g natural yogurt, 3.8% fat
• 2 apricots, dried, unsulphured
• 1 m.-large banana(s), ripe
• e.g. cinnamon powder or vanilla powder

Instructions

Working time approx. 10 minutes; Rest time approx. 2 days 8 hours; Total time approx. 2 days 8 hours 10 minutes

delicious breakfast alternative to Bircher muesli

First, you need to sprout the buckwheat. To do this, soak 2 tablespoons of buckwheat in water for about 6 hours. Drain the water and let the grains germinate for about 2-3 days at room temperature (in summer, it happens faster than in winter due to the warmth), rinsing the sprouts at least twice a day. The buckwheat will produce slime, but this is completely normal. Once the buckwheat sprouts have sprouted, it’s time to layer the breakfast yogurt. I layer everything in the 400 ml jar mentioned below the night before, so I don’t have to do anything else in the morning. This also has the advantage of allowing the yogurt to infuse and the dried apricots to swell. First, add the buckwheat sprouts to the jar—or they’re already there if, like me, you use the sprouting jar for layering. Then add the dried apricots, which you’ve previously cut into small cubes. Then add the ground cinnamon. The amount depends on your taste. I love cinnamon, so I use about 1 teaspoon. If you don’t like cinnamon, you can also use ground vanilla. On top, cut the banana into thin slices or pieces. Finally, cover everything with the natural yogurt. The jar is now filled about 1-2 cm below the rim. Now close the jar tightly and put everything in the fridge. If the yogurt completely covers the banana, nothing will turn brown. If you have to get up early in the morning, you can also take the breakfast yogurt with you. Just don’t forget the long yogurt spoon. Just stir the yogurt well before eating, and your quick breakfast is ready. Tips for sprouting: I always use a sprouting jar for sprouting. However, for the breakfast layered yogurt I always use a smaller jar than the normal sprouting jars: namely a tumbler with a 400 ml capacity. This has the advantage that I can layer the breakfast yogurt directly into the jar, and it’s also very easy to eat from since it’s straight and doesn’t taper towards the top. It’s just important that the jar has the same screw thread as the sprouting jar, so you can simply screw on the strainer attachment.