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)
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- 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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