Buckwheat is a protein & fiber rich pseudo-grain (gluten-free, if you’re into that kinda thing) that is full of minerals like magnesium, zinc, folate, and b6. Toasting the buckwheat (& the hazelnuts) is an extra, optional, step but it definitely adds to the texture & fun of the parfait. These parfaits are crunchy, juicy, creamy, subtly sweet, and nutrient dense as hell, whats not to love?! Make a few at a time to eat for breakfast, dessert, or a snack throughout your week.

cinnamon-toasted buckwheat parfaits

makes 4 parfaits

2 cups cooked buckwheat

2 teaspoons refined coconut oil, melted

1/2 teaspoon ground cinnamon

Pinch of kosher salt

1/2 cup hazelnuts

4 naval or cara cara oranges (or 2 cups fruit of choice)

2 cups full-fat grass-fed or European style yogurt

8 teaspoons maple syrup

how to:

1. Preheat oven to 375˚F.
2. Spread the cooked and cooled buckwheat across a baking sheet. Drizzle with coconut oil and sprinkle with cinnamon, stirring to coat. Bake for 18-20 minutes until the buckwheat is slightly dried out and toasty and the cinnamon is fragrant.
3. Add the hazelnuts to a small baking sheet and toast for 7-8 minutes until golden brown and fragrant. Roughly chop the hazelnuts when cool enough to handle.
4. While the buckwheat and hazelnuts toast, segment the oranges. Cut the top and bottoms off of the oranges, turn upright and remove the peel and any pith. Hold the peeled orange in your palm and use a sharp knife to cut inside the membranes of each segment to remove the orange flesh. Remove any seeds.
5. In four 2-cup sealable containers of your choice assemble the parfaits: Layer 1/4 cup yogurt, 1/4 cup buckwheat, a few orange segments, 1 tablespoon chopped hazelnuts, and 1 teaspoon maple syrup. Repeat with another 1/4 cup yogurt, 1/4 cup buckwheat, orange segments, 1 tablespoon hazelnuts, and finish with 1 teaspoon maple syrup. Repeat with remaining ingredients to create 3 more parfaits.
6. Cover and refrigerate for up to 4 days and enjoy!