You all know just how much I love my buckwheat, right?
So of course, it will come as no surprise to you if I say that, when I saw this recipe for Spiced Buckwheat Pudding on Nora’s Natural Noshing, it was like, I had to try it. HAD TO!
Now, if you’re on the same page with me, then you’re already sold. Every thing I say beyond this point is completely unnecessary. I’ve already
lost won you. You’re not even reading anymore: you’re checking out the recipe, drooling all over your keyboard. Perhaps you’ve even headed for the kitchen and have all the ingredients, pans and measuring cups all layed out across the counter. 😉
For those of you who are still reading, I don’t think that it will take much to convince you that you MUST try this.
This is one seriously creamy, smooth, chewy, sweet, spicy and tasty warm breakfast cereal. And yes, it IS good enough to be worthy of the name pudding. Hey, it would even make a glorious dessert, although served in much humbler quantities.
One tiny little word of warning, though. Don’t do like I did, unless you really, seriously dig the taste of Kasha.
For you see, this is actually my second time making this recipe…
The first time I made it, I was almost out of raw buckwheat groats (horror, I know!) and didn’t have enough to cover the entire quantity, so I added a little bit of kasha to make up for the difference. Well, I went about half and half, to be honest.
While it wasn’t so bad, the taste of Kasha was
a teeny weeny bit way too intense for my liking. The second time around, I didn’t use any at all and honestly? I sort of missed it…
So the next time I make this delicious breakfast pudding (which will be much sooner than later, trust me!) I will add maybe just a teaspoon or two of kasha, just to give it a little hint of that toasty kick, you know.
And I might start playing around with the fruit and nut combinations also. I’m thinking banana walnut, apricot hazelnut, apple pecan… spicy pumkin?
Oh, this is the beginning of a beautiful, meaningful and long-lasting love story. I can feel it!
As for that craving for a nice, warm bowl of creamy oatmeal? Gone!
Who needs oatmeal when I can have buckwheat?
- ⅔ cup raw buckwheat groats
- 1 cup water
- 1 cup + ¼ cup milk of choice (I used Home Made Almond Milk)
- ¼ tsp salt
- ¼ tsp cardamom
- ¼ tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 tbsp date paste
- 2 tbsp unsalted pistachios, chopped
- 2 tbsp raisins (I used Sultana)
- Fat free plain Greek yogurt
- Chopped pistachios
- In a medium saucepan combine water, 1 cup milk, salt, spices and vanilla and stir. Bring to a boil, add buckwheat groats, stir then cover and reduce heat and let simmer, stirring from time to time, for 15-20 minutes, depending on the texture and amount of chew you prefer.
- Remove from heat and stir in ¼ cup milk, raisins and pistachios. Cover and let sit for a few minutes.
- Transfer to serving bowl and garnish with a dollop of fat free plain Greek yogurt as well as a few extra raisins and chopped pistachios.
- Pour in a little bit more milk for an even creamier texture, if desired.