Lucy Di Marino

Raw Strawberry Buckwheat Yoghurt

Good yoghurt is creamy, sweet and a little sour and this fat free strawberry yoghurt made with buckwheat as its base is also light, with a smooth texture and easy to make.


• Juice of ½ lemon
• 4 pitted medjool dates
• 100 g buckwheat groats, soaked in 250 ml water
• 120 ml water
• 300 g strawberries


Soak the buckwheat for at least 6 hours, drain and rinse. Combine in a blender with the rest of the ingredients and process until smooth.

Refrigerate for at least 1 hour to set. Eat alone or with fruit, rawnola or topping smoothie bowls. Store refrigerated in an airtight container and eat within 2 days.