Vegan Buckwheat Speculoos Porridge

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 12 hrs 20 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 30 g buckwheat, alternatively buckwheat or oat flakes
  • water, hot or almond milk
  • 3 speculoos, vegan
  • 1 tablespoon almond flour, alternatively ground almonds
  • 0.75 teaspoon ¾ speculoos spice
  • 1 pinch (s) cinnamon
  • 1 small banana (s)
  • 0.5 ½ apple
  • 0.5 ½ pear (s)
  • Soy yogurt (yogurt alternative)
Vegan Buckwheat Speculoos Porridge
Vegan Buckwheat Speculoos Porridge

Instructions

  1. Grind the buckwheat in a high-speed blender to create a kind of grist and then place in a bowl. Pour the buckwheat with hot water or almond milk and stir until a thick paste forms. Let this porridge soak overnight (if buckwheat or oatmeal is used, they do not have to soak overnight).
  2. In the morning, crumble the speculoos. Put the buckwheat porridge, the spiced biscuits and almond flour in a saucepan and gently heat the porridge on a low heat. In the meantime, stir occasionally and add a little more water or almond milk until the desired consistency is achieved.
  3. Cut the banana into small pieces, grate the apple and pear. Finally, mix the fruit with the porridge and top with the soy yoghurt.

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