For the porridge:
• ½ cup raw buckwheat groats
• 1 cup non-dairy milk
• 1 ripe banana (mashed)
• 1/2 tsp cinnamon
• a pinch of salt
• 1 tbsp chia seeds
• toppings of your choice
For the compote:
• 1-2 medium apples (sliced)
• 1 cup quince (chopped)
• ½ cup of water
• 1 tsp cacao butter
• 3 tbsp raw coconut sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
I. Soak the buckwheat overnight.
II. Heat the milk, stir in your buckwheat.
III. Let it simmer for about 15-20 minutes (until it gets creamy and all the liquid is absorbed).
IV. Mix in all the remaining ingredients (except the toppings).
V. In the meantime, place apples, quince, cacao butter, coconut sugar and water in a saucepan.
VI. Simmer for 15 minutes until the apples and quince are tender.
VII. Add the flavourings (spices and vanilla) at the end of cooking.
VIII. Turn off the heat and let it sit covered for a few more minutes while you’re preparing the
IX. Serve in a beautiful bowl and do not ever forget your delicious toppings (this time I added some
hemp seeds and black currants)