for 2 people

Buckwheat

5 dl	water
50 g	buckwheat
2 tbsp	date syrup
¾ tsp	cinnamon

To fill the jar

400 g	plain vegan yoghurt substitute (coconut)
150 g	carrots, coarsely grated
200 g	apricots, thinly sliced
30 g	coconut flakes
40 g	quinoa pops
30 g	light sultanas

How it's done

Buckwheat

Bring the water to the boil in a pan. Remove the pan from the heat. Add the buckwheat, cover and leave to absorb for approx. 10 mins. Drain the buckwheat, rinse with cold water, return to the pan. Add the date syrup and cinnamon, mix.

To fill the jar

Pour the yoghurt substitute into the jars. Layer the buckwheat and all the other ingredients one after the other in the jars, seal the jars.

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