'Finding new ways'


(4 jars)

Carrot & rhubarb sauce:

  • 3 rhubarb sticks
  • 3 carrots
  • 2 oranges
  • 1 tbsp goji berries
  • ½ tsp vanilla powder
  • 4 tbsp maple syrup

Buckwheat cream:

  • 2 cups soaked buckwheat (previously soaked overnight)
  • 7-8 soaked dry figs (previously soaked overnight)
  • 1 cup coconut milk
  • ½ tsp vanilla powder
  • 2 tsp cinnamon
  • A pinch of sea salt

Carrot & rhubarb sauce: Cut two of the rhubarb sticks into small pieces. Squeeze the oranges to get fresh juice. In a saucepan, add the rhubarb pieces, orange juice, vanilla, goji berries and maple syrup. Cook in medium heat for approx. 10 minutes until the rhubarb start to soften. Peel and grind the carrots, and chop the third rhubarb stick, keep aside. Remove the saucepan from the heat and place the pinkish compote  into your blender, mix on high speed until smooth. Drop the mix again into the saucepan, now add the ground carrots, and the rest of the rhubarb (we want to add these later to get some chunky pieces in the sauce) cook in medium-low heat for  8-10 minutes more. Remove and let cool.

Buckwheat cream: Rinse the soaked buckwheat in a strainer with plenty of water. Chop the figs. Add all the ingredients into a blender or by using a stickmixer, mix on high speed until smooth. To serve, add some tablespoons of buckwheat cream and on the top some rhubarb and carrot sauce. Sprinkle some crushed nuts (i have used cashews) on the top and some extra cinnamon powder.