Quark Cream with Buckwheat and Raspberries

Always just jam on bread in the morning? How boring. Yet a healthy start to the day doesn’t have to be complicated at all. Our quark cream with nutty buckwheat and fruity raspberries not only tastes delicious, it’s also ready in no time. And the best part: you can even prepare it in advance and take it to work with you. That’s how you’ll stick to your healthy breakfast resolution, we promise. Ingredients

• 250 g quark
• 1-2 tbsp honey (or a sweetener of your choice)
• 100 g Organic & Raw Buckwheat
• A handful of raspberries (or seasonal fruit)
• 2 tbsp Organic Sunflower Seed Purée
• 2 tbsp Organic & Raw Pumpkin Seeds
• 2 tbsp Organic & Raw Sunflower Seeds

Preparation

1. Cook buckwheat until al dente, meanwhile mix quark with honey and fill into two glasses.
2. Layer the cooked buckwheat on top and distribute the raspberries over it.
3. Top each with a spoonful of sunflower seed cream and sprinkle with pumpkin seeds and sunflower seeds.