150 ml of dry buckwheat grains
2 eggs
3 tablespoons fresh low-fat cheese
2 sweet apples
1 tbsp of honey
1 tbsp cocoa
1 tsp of baking soda
Method
Pour 500 ml of water and a tablespoon of vinegar over the washed buckwheat. After eight hours, drain and add all the other ingredients and blend. Pour into muffin tins and bake at 175 C for about 25 minutes. For the souffle variant, pour into ceramic tins and bake independently about the size of the pan, a crust must form but it must remain shaky. Immediately after baking, add a cube of chocolate on the top.
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