Raspberry Buckwheat Yoghurt

Sweet, creamy, tangy and quick to make, this raspberry buckwheat yoghurt makes a great start to the day eaten alone or topped with nuts, seeds, granola or fruit.

Makes One Serving


½ vanilla bean
25 ml lemon juice
40 g buckwheat groats
90 g pitted dates
125 g frozen raspberries
145 ml water


Blend the ingredients until smooth. Eat immediately or refrigerate for 1 hour to set.