1 cup buckwheat, sprouted*
2 tbsp toasted coconut
2 tbsp hunza raisins
2 tbsp pecans
2 tbsp sunflower seeds
Half banana, sliced
Pinch fine ground sea salt
Coconut milk, hemp milk or almond milk is optional

*No time to sprout? At least soak it overnight. No time for that? Well, heat your skillet to medium-high and in small 1/4 cup batches, toast the dry, unsoaked buckwheat for 4 minutes. Be sure to shake or stir constantly. Repeat until all buckwheat is toasted. Then cook according to steps below.