My grandparents had raspberries in their garden and I loved snacking them all summer long. Back in that time I didn’t appreciate them enough, fast forward 20 years and now I’m happy to find good ones in the supermarket, still knowing they are not nearly as good as the ones homegrown in the garden. This smoothie will keep you going for a while as the buckwheat gives you lots of energy! Its definitely more a smoothie bowl as the texture is quite thick and creamy.
Soak 1/2 cup buckwheat groats overnight in water, rinse them well in the morning and drain them. Blend them in a mixer with 1/2 cup fresh or frozen raspberries and 3/4 cup almond milk. I add 1/2 banana for sweetness but you could also add some pitted dates or just add maple syrup. I served it with some chocolate granola and more fresh raspberries.