Coconut buckwheat with raspberry mousse


Ingredients (for 1 serving):

  • Unroasted buckwheat, the so-called “White” (3 tablespoons of dry product)
  • Coconut milk (1/2 cup)
  • Fresh raspberries (1 cup, about 120 g)
  • Xylitol (1 teaspoon)
  • Almond flakes (1 tablespoon)


    1. Put the groats into a pot, pour in coconut milk and cook until all the liquid is absorbed.
    2. Prepare the mousse: mix the raspberries with xylitol.
    3. Pour the raspberry mousse over the cooked groats.
    4. Sprinkle everything with almond flakes (or chopped almonds).

Nutritional value:

  • Energy: 319 kcal
  • Protein: 9 g
  • Fat: 11.8 g
  • Carbohydrates: 38.6 g
  • Dietary fiber: 13.1 g

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