Many people think that buckwheat is a cereal grain, when in fact it is a fruit seed, making it a great option for those who want to avoid gluten and grains. In this recipe, buckwheat is soaked overnight and then blended with antioxidant-rich blueberries to make a decadent creamy pudding. It’s the perfect way to kick off your morning, pre or post workout.
Blueberry Buckwheat Breakfast Pudding Recipe
Serves 4
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Active time: 3 minutes
Total time: 12 hours, 3 minutes
Ingredients
1 cup buckwheat groats, soaked overnight
2 cups blueberries
2 tablespoons maple syrup
1/2 cup almond milk or water
1 banana
juice of half a lemon
1 teaspoon vanilla
Preparation
- Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.
- Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.
- Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.
- Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.
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