Lemon buckwheat pudding (v, gf)

This buckwheat dish is sweet and creamy enough to be dessert, but nutritious enough for breakfast too.
Makes 1 generous breakfast serve, or 2 small snack serves.
Vegan and gluten free.

Food processor or blender required.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1/2 cup raw untoasted buckwheat groats, soaked in 2 cups of water for a few hours or overnight
1 medium apple, core removed and cut into quarters (no need to peel)
1/4 cup non-dairy milk of choice (I used unsweetened vanilla almond milk)
2 tbsp lemon juice
Approximately 1/4 tsp lemon zest (the zest of 1 very small lemon or 1/4 large lemon)
1/2 tsp vanilla (omit if using vanilla almond milk)
2 tbsp yacon syrup or other liquid sweetener (maple syrup, agave, rice malt syrup...), or more to taste

1/2 to 3/4 cup raspberries or other fruit, to serve

1. After soaking your buckwheat groats, drain them and rinse well. Add to your food processor or blender, along with the apple. Process until creamy and semi-smooth, approximately 1 minute. Add the milk, lemon and vanilla if using, and process to incorporate. Add the yacon syrup or other sweetener and process until just blended.
2. Transfer to a bowl and serve topped with raspberries or other fruit of choice.