FRIJE

Instructions

• 1.   The day before, rinse and soak the buckwheat in a large amount of water with the dried figs, roughly chopped. In a separate container, soak the chia seeds in 15 ml (about 2 to 3 tbsp) of almond milk. Cover and refrigerate both containers.
• 2.   The next morning, thoroughly drain the buckwheat and figs. Pour in the remaining almond milk and blend. You should obtain a dense and creamy cream. Add the chia seeds, bitter almond, salt, and blackberries. Blend again for a few moments. The cream should take on a beautiful dark purple color.
• 3.   Serve immediately with some fresh fruits and grated coconut.

Notes & Suggestions

• The cream can be stored in the refrigerator and consumed within a maximum of 24 hours to preserve its nutritional benefits. It is important not to skip the soaking phase of the buckwheat for better digestion and to spare your blender if it is not powerful enough.
  All fruits can be used and interchanged, berries, strawberries, raspberries, as well as bananas, pears, etc.
  Vary the fruity flavors just like the plant-based milks (coconut, oat, rice, cashew, buckwheat). Add a spoonful of cashew cream, peanut or almond butter for more indulgence, lemon or orange zest, in short, all the flavors of your choice.
  The cream can be served for breakfast as well as for dessert. In this case, for example, replace the fruits with 2 tbsp of raw cocoa for a chocolate dessert.