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.
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.
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.