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Buckwheat & quinoa porridge with raspberry & fig compote
20 m active | 12 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 823
  • Fat about 31g
  • Carbohydrates about 110g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 180 g buckwheat
  • 60 g quinoa flakes
  • 45 g cashew nuts, toasted
  • 2 tsp vanilla paste
  • 1 pinch Himalayan salt
  • 0.5 tsp cinnamon
  • 1.75 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
  • 1 pinch Himalayan salt
  • 50 g walnut kernels
  • 1 tsp vanilla paste
  • 1.75 tbsp maple syrup or honey
  • 275 g raspberries
  • 1 dl water
  • 4 figs
  • 1 pinch Himalayan salt
  • 2 tbsp coconut palm sugar
To serve
  • 1 figs, sliced
  • 1 handful raspberries
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And that's how it's done
And that's how it's done
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.
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.