This dish celebrates one of the season's finest veggies - the humble butternut squash. It's perfect for a cosy autumn evening.
Place the buckwheat in three times the amount of water and bring to the boil. Cook for 20 minutes until soft; drain and rinse under cold water to cool.
Whisk the eggs with the flour, cinnamon and honey; then add in the cooked buckwheat and blueberries.
Place a little coconut oil in a small frying pan; once hot, add in 1/3rd of the mixture and cook for 2 minutes on each side until golden. Cook the remaining batter in two more batches.
Serve with some fresh blueberries.
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This 1,500-calorie package provides a rich source of nutrients, made up of whole grains, legumes, vegetables, fruit, nuts, seeds and lean protein. All of our meat is free-range and our fish and seafood are sustainably sourced.
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