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For this recipe you need about: 15-20 minutes


  • 180 g buckwheat
  • 2-3 slices of organic lemon
  • 50 g grated coconut
  • 1 pinch of salt
  • 1-2 tbsp date sugar
  • 2 dates (pitted)
  • 3 tbsp ground flax seeds
  • 1 tbsp peanut butter + a little more for drizzling
  • 100 g frozen raspberries
  • Optional: peanuts to garnish


  1. Rinse buckwheat under running water and let soak in clear water at room temperature for at least 5-6 hours. Put 2-3 slices of lemon in the water
  2. After soaking, rinse the buckwheat again.
  3. Briefly roast the coconut flakes in a pan without oil until the they begin to smell fragrant and start to change colour; set the toasted coconut flakes aside for later.
  4. Mix the soaked buckwheat with a pinch of salt, date sugar and dates in a blender; then stir in the flax seeds and peanut butter.
  5. Heat the raspberries in a small pot and sweeten with date sugar.
  6. Divide the porridge between two bowls, mix in 2/3 of the coconut flakes and sprinkle with the remaining coconut flakes, add the raspberry puree, drizzle with peanut butter and serve garnished with peanuts if desired.

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