Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Porridge
Crunchy topping
Compote
To serve
How it's done
Porridge
Place the buckwheat, quinoa flakes and cashew nuts in a bowl, soak in water overnight. Transfer to a sieve, rinse with cold water, drain well. Place in a powerful blender along with the vanilla paste, salt, cinnamon, soya milk, dates, banana and maple syrup, and puree until smooth and creamy. Add a little more soya milk if necessary.
Crunchy topping
Blitz all of the ingredients except the maple syrup in a food processor, mix in the maple syrup, spread on a baking tray lined with baking paper.
Bake for 12-15 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.
Compote
Place all of the ingredients in a pan, bring to the boil, cook over a medium heat for 10-15 mins. Mash with a fork or briefly puree in a blender. Leave to cool, cover and refrigerate until ready to serve.
To serve
Place a large tablespoon of the compote in each jar, smooth upwards around the sides, fill with the cold buckwheat porridge, sprinkle with the crunchy topping and garnish with the figs and raspberries. Enjoy immediately.
| Tip: | The crunchy topping is enough for more than 4 compotes. Store it in a sealed jar in the fridge and sprinkle it over your favourite smoothie bowls or smoothies. |
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