Buckwheat with Blueberries and Sunflower Seeds
Kacper Nowak
2026-03-19
1 min. read
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Buckwheat is somewhat overlooked in our cuisine, which is truly unfortunate. It belongs to the very healthy grains that supply the body with a great deal of easily digestible protein, B vitamins, as well as iron and copper. It can be utilized in gluten-free diet plans, as it is produced from proso, a gluten-free grain. We thus present an inspiring recipe idea for a meal - buckwheat combined with blueberries and sunflower seeds.
The essential ingredients
– 5 spoons of scraped yogurts (65 g), – a few blueberries (120 g), – a teaspoon of sunflower seeds (12 g), – a bowl of natural yogurt (200 g).
The procedure of its creation
The preparation of jaglanka is a very straightforward process: we add the coarse semolina, which has been previously thoroughly washed, to approximately 170 ml of boiling water (which is twice the weight of the semolina) and cook it for around 15 minutes. Subsequently, we add a cup of natural yogurt, a portion of blueberries, and sunflower seeds to the cooked semolina. The jaglanka is ready!
Nutritional content
Protein: 18.3 grams Carbohydrates: 68.4 grams Lipids: 10.5 grams Fiber: 3.7 grams Total energy content: 430 kcal.