Buckwheat Soufflé with Walnuts and Prunes

Thoroughly rinse the buckwheat groats in a strainer with hot water. In a saucepan, bring the milk with a pinch of salt to a boil, add the groats, and cook over medium heat for about 10–12 minutes until softened but still holding their shape. Remove from heat and let cool slightly.

While the groats are cooling, whisk the egg yolks with honey, vanilla, and cinnamon in a large bowl until foamy. Add the Greek yogurt and mix well.

In a separate bowl, use a hand mixer to whip the egg whites into stiff peaks.

Stir the cooled buckwheat groats into the egg yolk mixture. Then add the chopped prunes and walnuts and mix carefully.

Finally, gently and slowly fold the whipped egg whites into the mixture with a spatula to keep the soufflé light and fluffy.

Grease a baking dish and pour in the prepared mixture. Bake in a preheated oven at 180 °C for about 35–40 minutes, or until the soufflé is golden-brown on top.