Creamy Dreamy Spicy [Breakfast] Buckwheat Pudding

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?

Droooooooool!

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?

Breakfast Buckwheat Pudding

Yield: Serves 1

Breakfast Buckwheat Pudding

INGREDIENTS

  • 2/3 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)
  • Garnish ideas
  • Fat free plain Greek yogurt
  • Raisins
  • Chopped pistachios

INSTRUCTIONS

  1. 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.
  2. Remove from heat and stir in ¼ cup milk, raisins and pistachios. Cover and let sit for a few minutes.
  3. 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.
  4. Pour in a little bit more milk for an even creamier texture, if desired.

Notes

http://thehealthyfoodie.com/buckwheat-pudding/

Share This: Tweet about this on TwitterShare on FacebookShare on Google+Pin on Pinterest

Comments

  1. Amelia says

    This was spectacular! If anyone’s looking for something that can literally power you through six hours nonstop this is it!

    • says

      So glad you liked Amelia! I think the more I eat it, the more addicted I get. I’m already looking forward to Saturday, so I can enjoy a bowl after my morning workout. I think I’ll go “bananas” this time! ;)

      Thanks for sharing your appreciation! :)

    • says

      Glad you like, Caralyn! It is a great not only gluten free, but also grain free alternative. I love my warm, creamy morning cereal, and this one truly fits the bill. I think I like them even more than oats. I’m totally hooked. In fact, I will have some again this morning, right after my bike ride! :)

      Thanks for dropping by and taking the time to comment on this recipe! :)

  2. Stephanie says

    Yumm! I love buckwheat- thanks for the recipes and great alternatives and inspirations!

  3. Eve says

    WOW, so excited to find this website! I am a totally a healthy foodie as well and love taking my favorite pleasures (sweets especially) and creating healthy ways to indulge in a natural, organic, gluten-free and GUILT-free way…..so excited to find that you are right on board! Do you have an E-newsletter that I can sign up with so I can see recipes as you release them? Bravo to you “Ms. Foodie” (:

    • says

      Wow, Eve, thank you so much! Sounds like you and I are SO on the same page! I just LOVE to create all sorts of desserts that contain no sugar at all, other than that which naturally is present in fruit. My new favorite sweetener would be date paste. I use it everywhere! It’s just the best! And I don’t have a newsletter really, but you can subscribe to receive all my posts by email the very same day I publish them. Just look in the sidebar, right under “Follow Me” there’s a box in which you can enter your email address and then just hit submit. I look forward to hearing your impressions on my healthy dessert creations and sure would love to have access to some of yours!!! Do you post them anywhere?

  4. Ellen says

    Thanks for sharing this recipe! I made it for my very skeptical, oatmeal-loving family, and they really enjoyed it!

Leave A Reply

Current day month ye@r *