I N G R E D I E N T S Avocado yoghurt
150 g plant-based yoghurt (I used soy yoghurt)
Juice of 1/2 lemon (or lime)
1 tbsp maple syrup
I N G R E D I E N T S Tahini buckwheat
200g raw buckwheat
30 g tahini
30 g maple syrup
5 g coconut oil
2 tbsp lacuma powder (optional)
D I R E C T I O N S Avocado yoghurt
Blend everything util smooth
D I R E C T I O N S Tahini buckwheat
Combine all ingredients
Bake in the oven for 30 minutes at 180°c
Fold every 10 minutes
Serve the avocado yoghurt in a bowl, top with the tahini roasted buckwheat and dig in.
Add some bee pollen or passionfruit
I was thinking about an easy breakfast recipe that was lightly sweet but not too much since I am not that kind of a sweet tooth. The combination of avocado, yoghurt and citrus = perfect match!
Lacuma is a power made from subtropical fruits from Peru. I added it to the buckwheat for it’s caramel-ish flavour.
G O O D F O R Y O U