Bäghin spicy casserole

Ingredients for 3 servings:

• 1 cup(s) buckwheat, whole
• 2 cup(s) water, boiling
• 250 ml water +
• ½ tsp vegetable broth, granulated +
• 400 g carrot(s), finely diced + 5 min later
• 2 bell peppers, yellow, finely diced, cook until al dente
• 30 g ginger, small weighed +
• 1 orange(s), peeled, diced +
• 7 figs, diced +
• 1 banana(s), chopped +
• 1 tsp turmeric, not just for the color, +
• 5 tbsp desiccated coconut, toasted, mixed
• 4 tbsp sesame seeds, roasted with
• 5 tbsp brown rice (medium grain), ground,
• 3 tbsp Balsamic vinegar, – 6 tbsp dark +
• 3 tbsp soy sauce, – 6 tbsp (tamari), season to taste
• Fat, for the molds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / dairy-free / egg-free / own recipe

Add the buckwheat to boiling water, reduce the heat to low, cover, and let it rise until the water level reaches the level of the buckwheat, then turn off the heat and let it swell for about 5 minutes. Mix all ingredients together, including the vegetable cooking water if you have any leftovers. Season to taste with balsamic vinegar and tamari. Divide between three greased/greased ovenproof bowls, cover, and bake in a cold oven at 170°C for 30-40 minutes. Or preheat to 190°C with top and bottom heat for about 20 minutes. Very filling. Enjoy.