This is a gluten free grain that supply’s a high amount of flavonoids, plenty of magnesium, folate, and fiber with small amounts of selenium, iron, and zinc. It’s also an excellent grain to help control blood sugar and to satisfy hunger. Another name you might see is Kasha, which is roasted buckwheat groats.
- ½ cup buckwheat
- 4 cups liquid (2 cups coconut milk, 2 cups water…see note)
- 1 ½ teaspoons vanilla
- 2 tablespoons chia seeds
- 1 to 2 tablespoons cinnamon
- 4 dates, pitted & chopped
- ½ teaspoon sea salt
In a medium sized pot, add the buckwheat and cooking liquid. Stir to combine and heat over medium to low heat. Once mixture comes to a boil, reduce heat to low and add remaining ingredients. Cover and cook over low heat until liquid is absorbed and buckwheat is cooked through.
Allow pudding to sit for 10 minutes before serving. Tastes even better the next day when the flavors have had time to blend together.
Serve warm topped with a sprinkle of cinnamon and/or nutmeg and a dollop of coconut cream!
Note: I’ve also used unsweetened hemp milk and all coconut milk. I just happened to have run out of coconut milk. Feel free to use your favorite choice of milk.
Cooking time: 45 minutes
Serves: 4 to 6