RASPBERRY CREAM WITH BUCKWHEAT CRISPIES

'Happy times with a  breakfast bowl'
 

(2 bowls)

Raspberry bowl:

  • 2 cups raspberries (fresh or frozen)
  • 2 frozen bananas
  • 2 cups coconut milk
  • 2 tsp mesquita or maca powder
  • A small bit fresh ginger
  • ½ tsp vanilla powder
  • Two pinches cardamom powder
  • Two pinches nutmeg powder

Buckwheat crispies:

  • 1 cup buckwheat
  • ½ cup sunflower seeds
  • 1 tbsp apple sauce
  • 2 tbsp maple syrup
  • 1 tsp mesquita powder
  • A pinch of cardamom and cinnamon powder
  • A pinch of sea salt

I like to test new recipes in the kitchen, combining things that i learned or i got inspired by (in this case inspired by the cooking class of My New Roots in Amsterdam ) with my own intuition. It is always very excited to see how the result will turn out, but the most important is to have a playful time while doing it. This bowl it can be make with many different fruit, spices and milk combinations... here i share with you one of my favorites.

Raspberry bowl: Place all the ingredients into a blender and mix in high speed until smooth. Taste and adjust with the spices or sweetness as desired.

Buckwheat crispies: Preheat the oven to 175°C. In a big bowl add the dry and wet ingredients and stir well to coat. Now pour the wet ingredients on an oven tray covered with parchment paper. Bake for 35-45 minutes stirring every 5 minutes after the first 20 minutes, until the buckwheats golden and crisp. Remove from the oven and let them cool down. Store in a container.