Finishing the pasta in the sauce is one of the tricks to making the best Italian pasta. If you can master and comprehend this meal, you will be able to comprehend the art of Italian pastas and pasta sauces, which revolves around combining very basic ingredients just right. Use my Fresh Garden Tomato Sauce (see Notes) if you can.
| Prep Time: | 5 mins |
| Cook Time: | 1 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 6 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- ¼ cup buckwheat flakes
- 2 teaspoons chia seeds
- 1 tablespoon coconut, divided
- 1 teaspoon flax seed meal
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon vanilla powder
- ⅓ cup milk
- 2 tablespoons mixed berries
- 1 teaspoon agave
Instructions
- Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
- Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.
- Nut milk or water can be substituted for the dairy milk.
- Dried fruit can be substituted for fresh fruit, if desired.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 39 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used ground hemp seeds instead of chia seeds because I am sensitive to oxalate which I understand is high in chia, and I understood that chia and hemp may be considered similar in taste. Also hemp seeds are thought to be good for allergies, so I had been looking for ways to incorporate it into my diet. I used honey instead of agave, as agave didn’t seem to go well with me in the past, and I had honey readily available. But I may still try agave in this recipe in future. I used drinkable coconut milk, and since it is not the cooking version which is usually more concentrated but may not be wise to drink, I added a teaspoon of pressed coconut oil to compensate. I used only blueberries, and a small quantity, because I am yet to figure out low-oxalate berries or fruit I can eat. The blueberries seem to be somewhat high in oxalate. What I like about this recipe is that it completely shrouded the raw taste of the bucwheat oats, which taste is really nothing to write home about. The recipe gave the oats a more desirable sweet-smelling aroma and taste with the vanilla, cinnamon, and coconut.