Buderim Ginger | Gaga's Coconut Mylk Kefir | Buckwheat Cereal
Ginger Buckwheat

Ginger Buckwheat

Good gut health is linked to so many other health issues. The more we learn about mental and physical health the more proof there is that every part of our body is interconnected. Buckwheat is gluten free. Along with the nuts, it provides a source of fibre and protein. The beautiful chunks of Buderim naked ginger are packed full of nutrients. Antioxidants, providing anti-inflammatory support for your whole body, as well as your gut. Vitamin B6, magnesium and potassium, which combine beautifully to support a healthy immune system.


2 tablespoons oil
3 tablespoons maple syrup
1 tablespoon almond butter
2 teaspoons ground ginger
pinch of finely ground pink salt
2 cups raw buckwheat kernels
1 cup cashew nuts
1 cup pecan nuts
1 cup sultanas
1 cup shredded coconut
1 cup naked ginger-uncrystallised (I used Buderim Naked Ginger)


I have served this cereal with Gaga’s Coconut Mylk Kefir. It has a slightly fizzy, refreshingly sour coconut flavour. This sounds unusual, however it is quite delicious, so worth trying. The added benefit of this combination is the probiotic kick that fermented products like Kefir can add to your diet.

Alternatively any nut milk works beautifully with this cereal.


  1. Heat oven to 180 degrees Celsius.
  2. Line a flat baking tray with parchment or baking paper.
  3. Mix oil, maple syrup, ground ginger, salt and almond butter into a medium pot.
  4. Warm on the stove over a gentle heat to combine ingredients.
  5. Take off heat.
  6. Add buckwheat, cashew and pecan nuts.
  7. Mix well to coat buckwheat and nuts with the oil, maple mix.
  8. Spread mix evenly onto a tray lined with baking paper.
  9. Bake for 15-20 minutes (check after 15 is should be a golden brown)
  10. Leave on tray to fully cool.
  11. Mix sultanas, coconut and ginger.
  12. Add cooled buckwheat mix.
  13. Serves 10.
  14. Keep’s fresh in an airtight jar for a few weeks ( however it usually never lasts that long in my home)


Recipe by Catherine Carr 

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