While researching how buckwheat can be used in a pudding instead of rice we came across this carefully crafted recipe on thefirstmess.com. It’s quick to make and quite delicious and the combination of raw buckwheat groats, walnuts, apple, coconut milk, maple syrup and spices has what a good pudding needs: flavour, sweetness, warmth and bite. When the topping is just crunchy enough the combination of toasted walnuts and apple in combination with sweet coconut is a winner. And of course it’s healthy.
This recipe is quite easy to make, but has a bit of ceremony to it as well. I started by cracking/lightly grinding the buckwheat in my blender – just to achieve a lightly creamy consistency. Finely chopped apples, nutmeg, cinnamon and ginger mingle together with some creamy-but-not-sooo-rich light coconut milk. The recipe uses walnut halves, but pecans or slivered almonds would be just as tasty. The little finishing drizzle of coconut oil makes for some buttery and toasty notes. You can make a batch of this dish and just reheat portions of it with a splash of non-dairy milk. Serving it up with a dollop of coconut milk yogurt and maple syrup. It’s great as a desert of as a breakfast.
Lightl grease an 9"/22cm pie tin/dish with coconut oil and set aside.
In a blender or food processor, grind the buckwheat groats until they have a “cracked” appearance, or at least until most of the grains are visibly split in half. Dump the ground buckwheat groats into a large bowl.
To the buckwheat, add the baking powder, ground flaxseed, vanilla powder, cinnamon, nutmeg, ground ginger, and sea salt. Stir lightly to combine.
In a medium bowl, whisk together the coconut milk and maple syrup.
Start layering: Pour a third of the coconut milk mixture in the greased pie dish. Then, evenly sprinkle half of the buckwheat mixture on top of the milk. Sprinkle half of the walnuts and diced apples on top of the buckwheat. Grate some more nutmeg or sprinkle additional cinnamon here if you like. Pour another third of the coconut milk on top next. Then, add the other half of the buckwheat mixture. Pour the remaining coconut milk on top and garnish with remaining walnuts and diced apples.
Give the pan a good shimmy-shake and some light taps on the counter. A few air bubbles should poke through. It’s going to look like a hot, soggy mess at this point. Drizzle the melted coconut oil on top and slide the dish into the oven. Bake for 45-50 minutes or until the top is golden and everything is set. Serve the hearty apple-spice baked buckwheat warm with extra maple syrup and coconut yogurt.
Serve with extra maple syrup and coconut milk yogurt. Enjoy!
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