To get the post where this recipe originates, click here.
This is so easy to make, loaded with nutrition & taste, & makes enough to last for five days.
Buckwheat is high in protein, B-vitamins & magnesium, plus it's gluten-free.
Gas-free, too! Maybe because of the soaking.
Servings: 5 one cup servings.
- 2 cups of raw buckwheat groats (available from Nuts.com or Bob's Red Mill) Not the same as toasted buckwheat or Kasha Note: soak overnight in 4 to 5 cups of water, or for 1 hour, minimum.
- 1 1/4 cup of non-dairy milk. I prefer Eden Extra Plain Soymilk because of its protein, vitamin, & mineral content
- 3 tablespoons of chia seeds
- 1 ripe (speckled) banana
- 2-3 pitted dates (can add 1-2 packets of stevia if you want a sweeter pudding)
- 1-15 ounce can of 100% Pumpkin (like Libby's)
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/2 to 3/4 teaspoon of nutmeg
- raisins & toasted walnuts to sprinkle on top of individual servings.
1. Add the raw groats to large bowl, & soak in 4-5 cups of water. I let them soak overnight, but they need to soak for 1 hour, minimum. Overnight soaking is easy.
2. After soaking, rinse well, a couple of times to remove the gelatinous coating.
3. The 2 cups of soaked groats expands to 4 cups. Reserve 1 cup to add back to the final pudding product.
4. Add the rinsed groats, minus the reserved cup, the "milk, the chia, the pumpkin, the banana, the dates, the vanilla, the cinnamon, and the nutmeg to a blender or processor. I use a VitaMix. Blend well.
5. Taste, add a little stevia is you want a sweeter taste.
6. Pour everything into a large bowl, mix in the reserved whole groats. This gives it a nice nutty crunchy taste & texture without the calories of nuts.
7. Garnish 1 cup servings with a few raisins & toasted walnuts.
8. Refrigerate the leftovers & enjoy 5 days of buckwheat breakfast pudding.
The Healthy Librarian's
Pumpkin Pie Raw Buckwheat Pudding
Serving Size: 1 serving
|Amount Per Serving|