Avocado yoghurt with tahini roasted buckwheat

I N G R E D I E N T S Avocado yoghurt
1 avocado
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)

tahini buckwheat

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

tafel close


close up pudding

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.



geheel vanboven



G O O D  F O R  Y O U
Protein breakfast
Super creamy
Nutty buckwheat
Caramel-ish buckwheat
Low carb


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