Vegan Rice Quark Breakfast with Strawberries and Nut Crunchies

Ingredients

• 200 g ORYZA (Himalaya Basmati rice)
• 500 g soy quark
• 3 tbsp agave syrup
• 2 tbsp peanut kernels (30 g)
• 1 tsp coconut oil
• 4 tbsp chunky gluten‑free oat flakes (60 g: alternative: buckwheat flakes)
• 4 tsp crushed flaxseeds (20 g)
• 0.5 tsp cinnamon
• 400 g Strawberries
• 4 tsp peanut butter (20 g)

Instructions

1. 1.

   Bring 800 ml water to a boil in a pot. Add the Basmati rice and stir once. Cover and simmer on very low heat for 10–12 minutes.

2. 2.

   Meanwhile, whisk soy quark with 2 tbsp agave syrup. Roughly chop peanuts. Heat coconut oil in a pan. Add oat flakes, nuts, flaxseeds, cinnamon, and remaining agave syrup; cook for 5 minutes over low heat until golden‑yellow caramelized. Transfer to a plate and let cool. Clean, wash, and quarter strawberries.

3. 3.

   Drain the Basmati rice through a sieve and allow it to drip dry. Return the rice to the pot and let it rest for about 3 more minutes.

4. 4.

   Fluff the rice with a fork. Divide into four bowls, adding soy quark and strawberries on top, then garnish with nut crunchies and peanut butter before serving.