- Kefir60 Milliliters
- Buckwheat groats1 Cups
Pre-heat oven to 180 deg fan.
Wrap the beetroot in tin foil and bake in the oven for 1 hour until soft.
Blitz together in a blender until smooth. Keep half in an airtight container in the fridge and pop the remainder in a container in the freezer. It will keep in the fridge for 3 days or 3 months in the freezer.
For the buckwheat:
Soak one metric cup of buckwheat in filtered water overnight. The next morning drain, then add to a saucepan with two cups of fresh filtered water.
Bring to the boil and simmer for 15-20 minutes, or until light and fluffy.
Serve one portion straight away and freeze the remaining portions in 90ml silicone moulds. I use BEABA portions.