Raw Buckwheat Chia Breakfast Pudding

I have been really loving buckwheat at the moment, its a really under estimated food. Buckwheat is not actually wheat (even though its name may say otherwise!) and has a big list of nutritional benefits. Buckwheat helps draw out excess water from your body, so its great for combating any bloat, or water weight.

Those are also some grain free banana muffins in the background, with 2 glasses of home made kombucha.

As a heads up, this recipe does require some extra prep time, so start it the day before you want to have it.

Raw Buckwheat Chia Breakfast Pudding

This makes enough for 4 servings

For the chia layer

• 4T chia seeds
• 1 cup coconut water
• 2T maple syrup

For the buckwheat layer

• 1 cup buckwheat
• 1-2 vanilla beans, seeds scraped
• 2 tsp vanilla extract (optional)
• 1/4 cup and 2T maple syrup
• A pinch salt
• Nut/seed milk to blend (I used sesame milk)

For the cashew cream

• 1 cup cashews, soaked overnight, or for a minimum of 1 hour
• 2T molasses or your choice of liquid sweetener 
• 1 vanilla bean, seeds scraped, or 2-3 tsp vanilla extract

Toppings 

• Soft fruits - I used berries (frozen are fine) and dried goji berries, other options include mango, peach, banana, kiwi...
• Passion fruit
• Nut butters
• Seeds (hemp, pepitas, sunflower, flax...)
• Caramelised buckini's

1. The night before you will be serving this, combine all ingredients for the chia layer in a bowl or container and leave this in the fridge overnight (this is your chia layer), soak buckwheat in filtered water (enough water to cover the buckwheat) and you can also soak your cashews, or just soak them for an hour before you are ready to make it.
2. For the buckwheat layer, drain and rinse your buckwheat very well (it will be slimy, and that's fine!).
3. Blend buckwheat, vanilla bean seeds, vanilla extract if using, maple syrup and salt until smooth. Add a little nut/seed milk to this to get it to blend if you are having trouble. This is your buckwheat layer.
4. Drain and rinse the cashews very well.
5. Combine all ingredients for cashew cream in a blender and add enough water to blend to a smooth, thick cream.
6. To serve, in cups, bowls, or jars, spoon in a thick layer of each component. I put the chia seeds first (at the bottom), followed by a layer of cashew cream, berries/soft fruits, buckwheat, and then my toppings.

We ate this right after making it, and had the rest for breakfast the following day, and the flavours were a lot more apparent the next day. So if you don't mind waiting another day, I would recommend that, but if you cant resist, that's okay too!

I topped my pudding jar with coconut butter, blueberries, raspberries, almond butter and passionfruit.

Jacqui

xo