My food processor is being shipped with our other belongings (mostly book and kitchen items, plus clothes that didn't come in our cases), so I won't be processing buckwheat or anything else for the next few months. Luckily there is plenty of UK food to keep me entertained without a food processor, and I'm looking forward to sharing some of that soon. For now, this is a dish I made before we left Australia.
This is obviously similar to the buckwheat porridge recipes I shared recently. However, I think this one deserves the title of "pudding" instead of "porridge".Whilst not very different to my previous buckwheat versions, the addition of yacon syrup added sweetness and, when paired with lemon, made this as much a dessert as a breakfast.
|Creamy lemon deliciousness|
I used lemon juice and lemon zest in this, but you could probably use juice only if you don't like strong lemon tones, or zest only if you prefer that. I imagine a lime-coconut twist would be possible too, if you used coconut milk instead of almond milk. Buckwheat really is full of possibilities!
Lemon buckwheat pudding
Makes 1 generous breakfast serve, or 2 small snack serves
Vegan and gluten free
Food processor or blender required
Author: Bite-Sized Thoughts
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
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.
Transfer to a bowl and serve topped with raspberries or other fruit of choice.
What breakfast or pudding variations are you enjoying at the moment?