I have shared several other buckwheat porridge recipes over the last six months, so you may wonder why this recipe deserves to be included with my Vegan MoFo posts. The main reason, in a nutshell, is that I really liked it! Moreover, unlike my previous buckwheat porridge recipes, this dish is super smooth - definitely more of a pudding than a porridge. If you are hesitant about trying raw buckwheat breakfasts, I definitely recommend this as a first step.
I know that not everyone has access to mangoes at the moment, but being on the cusp of changing seasons, I figure that people in the northern hemisphere can still track down recent summer stock, and those of you in the south don't have to wait too long before your own mango season starts. You could try using tinned mango, but I think this is a case where fresh really is best.
Other than mango, this recipe is flavoured by coconut, but in a subtle, behind the scenes kind of way. It does feel a bit like breakfast has come from the tropics, and it certainly feels like breakfast has turned luxurious. This would also make a lovely snack, and you could easily make it in advance and keep it in the refrigerator until needed.
As with all raw buckwheat recipes, you need to allow time to soak your buckwheat groats ahead of time. I usually leave them in the fridge overnight, and this then takes all of 5 minutes to prepare in the morning.
Mango coconut buckwheat breakfast pudding
A generously sized tropical breakfast for one, or a snack for two
Vegan and gluten free
Food processor or high speed blender required
Advance preparation (soaking buckwheat) time required
Author: Bite-Sized Thoughts
1/2 cup raw untoasted buckwheat groats, soaked in water for at least 4 hours or overnight
1 medium mango, peeled and chopped
1/4 cup coconut milk (the type you buy in a carton, not coconut cream)
2 tsp dessicated coconut
After soaking your buckwheat groats, drain them and rinse well. Add to your food processor or blender, along with approximately three-quarters of the mango pieces. Process until creamy and semi-smooth, approximately 1 minute. Add the coconut milk and dessicated coconut and process until the mixture is smooth and creamy.
Top with the reserved mango and serve.
This post is part of my participation in the 2014 Vegan Month of Food. This week I am focusing on breakfasts.
Previous 2014 Vegan MoFo posts:
#1 - Vegan French toast
What is your favourite mango dish?