Vegan maple syrup and buckwheat dessert with pear

A sweet dessert made from puffed buckwheat, a fresh pear and mild oat yoghurt. This plant-based dessert brings plenty of variety. It's vegan and pleasantly quick to make – for a gluten-free version, use an oat yoghurt labelled gluten-free.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 45 g

Ingredients

• 300g oat yoghurt
• 1 pear
• 40g puffed buckwheat
• 2 tbsp maple syrup
• 20g walnuts

Method

You’ll need: chopping board · knife

1. Wash the pear, remove the core and cut the fruit into small dice.
2. Roughly chop the walnuts with a sharp knife on a board.
3. Divide the oat yoghurt evenly between two bowls.
4. Scatter the buckwheat, the pale pear cubes and the chopped walnuts over the yoghurt.
5. Drizzle the portions with maple syrup just before eating and serve the dessert straight away.

Good to know

A quick dessert that gets a lovely crunch from the puffed buckwheat. The sweet pear goes beautifully with it.

Swaps

Oat yoghurt → soya yoghurt (also provides protein; contains soya)

Cooking tips

Only scatter the buckwheat over just before eating so it stays crunchy.

Storage

Serve straight away, as the buckwheat goes soft otherwise.

Allergens

Contains tree nuts (walnuts). Contains gluten (oats) unless the oat yoghurt is labelled gluten-free.

Dairy-free recipes