Buckwheat & quinoa porridge with raspberry & fig compote


Total time: 12hr 35m
Preparation Time: 20m

Servings
For 4 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 823 Kcal, 23g Protein, 110g Carbohydrates, 31g Fat


Ingredients

  • Porridge
  • 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
  • Compote
  • 275 g raspberries
  • 1 dl water
  • 4 fig
  • 1 pinch Himalayan salt
  • 2 tbsp coconut palm sugar
  • To serve
  • 1 fig, sliced
  • 1 handful raspberries

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Instructions

  • 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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Products used in this recipe

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