This brilliant breakfast will have your tastebuds buzzing!
Ingredients
- 90 g buckwheat kernels
- 200 g low-fat plain yoghurt
- 1 teaspoon honey
- 1 medium banana, peeled and sliced
How to Make It
- Soak the buckwheat in a bowl of cold water for 8 hours or overnight. Drain and rinse.
- Place the yoghurt and honey in a small bowl and mix until well combined.
- Layer the buckwheat, honey yoghurt and banana in a glass.
- Place in the refrigerator to chill for 10 minutes. Serve.
