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.

Ingredients:
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

Method:
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.
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