Tuesday, July 29, 2014

Creamy Buckwheat Breakfast Pudding

For July we have had several cold rainy days that have not only watered the veggie garden, and all the other plant life, but is a good opportunity to make a hot breakfast! 
The photos above consist of  dry green buckwheat, after soaking 24 hours, and the finished pudding.  There were several attempts a while back to create a hot kasha cereal, (aka roasted buckwheat).  Personally, The taste of the green buckwheat used here is far better.  It's a nice change from oatmeal, very filling, and any left over may be stored in a covered container in the fridge to be warmed up within a few days, as it retains the same consistency very nicely.

Creamy Buckwheat Breakfast Pudding

1 cup whole green buckwheat
2 cups warm water
1/2" wide wedge of a washed, fresh lemon, sliced lengthwise

4 cups almond milk  (possibly more)
2T maple syrup  (possibly more)
1/2 tsp vanilla extract

In a medium size pot, mix buckwheat and warm water.  Squeeze lemon juice into the pot, drop the remaining rind in, and stir well.  Cover and let sit for 20-24 hours.  Drain mixture and remove lemon rind.  (The liquid will be somewhat gooey, and draining every drop is not necessary.)  Stir in the almond milk, maple syrup and vanilla.  Bring to a simmer, stirring almost constantly.  Reduce heat to a very low simmer and cook uncovered 15-20 minutes until mixture is creamy and the buckwheat is soft.  (Stir every 5 minutes:  if it begins to stick on the bottom, the heat is too high, or a little more almond milk needs to be stirred in.)
Add fresh fruit, a drizzle of maple syrup if you desire, and enjoy!
Yield: Approximately four cups
Option  -Forgo cooking for 15-20 minutes, and once mixture has come to a simmer: cover, turn off the heat, ( if electric stove, remove from heat) and let sit 2-2 1/2 hours for liquid to absorb. 
-If you use almond milk from the store, the sweetness may vary.  If you prefer to make your own, the recipe used here is below:

Fresh Almond Milk (for pudding)
4 cups water
1 cup raw soaked almonds (Soak nuts in water 8-24 hours in fridge)
14 pitted dates
Blend all in a Vitamix (high powered) blender until liquefied.  This will make enough for the above recipe, with a little to spare to add along with the fruit and drizzle of maple syrup if you wish. 
Option:  For almond milk to drink, start with 6 or 7 pitted dates, adding more until you find the ratio that tastes best to you.  To retain the freshest taste, drink immediately after making, or at most within 24 hours.

Have a joyous and blessed day!

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