Buckwheat & quinoa porridge with raspberry & fig compote

Name: Buckwheat & quinoa porridge with raspberry & fig compote
Prep time: 20 min
Total time: 755 min
Yield: 4
Ingredients: 180 g buckwheat; 2 tbsp coconut palm sugar; 3 tsp vanilla paste; 2 ½ tbsp maple syrup; 60 g quinoa flakes; 50 g pumpkin seeds; 4 Medjool dates; 50 g sunflower seeds; 1 ¾ dl soya drink; 1 bananas; 50 g walnut kernels; 45 g cashew nuts; 5 figs; 350 g raspberries; 50 g rolled oats; 3 pinch Himalayan salt; ½ tsp cinnamon

breakfast

Total: 12 hr 35 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Short on time for breakfast in the mornings? How nice would it be to wake up and simply grab a jar of this from the fridge on your way to work? Not only would you save time, but you would also start the day with a satisfied, happy tummy. I consider that a win – and it's delicious to boot! Once you've prepared this recipe and stored several portions in jars in the fridge, you have a delicious breakfast that will last you several days. Not only is it satisfying and tasty, but it will also give you a real energy boost and put a smile on your face (especially when your workmate starts nibbling a chocolate bar at 9 a.m. – something they will certainly regret later).

Nadia Damaso - Eat better not less

Ingredients

for 4 person

Porridge
180 g	buckwheat
60 g	quinoa flakes
45 g	cashew nuts, toasted
2 tsp	vanilla paste
1 pinch	Himalayan salt
½ tsp	cinnamon
1 ¾ dl	soya drink
4	Medjool dates, pitted
1	banana, ripe
3 tsp	maple syrup or honey

Crunchy topping
50 g	rolled oats
50 g	sunflower seeds
50 g	pumpkin seeds
50 g	walnut kernels
1 pinch	Himalayan salt
1 tsp	vanilla paste
1 ¾ tbsp	maple syrup or honey

Compote
275 g	raspberries
1 dl	water
4	figs
1 pinch	Himalayan salt
2 tbsp	coconut palm sugar

To serve
1	fig, sliced
1 handful	raspberries

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.

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