For any rice pudding lovers out there - I decided to get creative with the traditional recipe to create a buckwheat version. Try it out and let me know your verdict!
I recommend this as a pudding but if you’re looking for a slightly more indulgent breakfast then be my guest…
1/4 cup buckwheat groats (soaked for at least 4 hours)
1/2 cup coconut milk (or dairy milk)
1/2 cup almond yoghurt (or Greek yoghurt)
1/2 tsp vanilla extract
1 tbsp maple syrup (or to taste)
Handful of raisins
Optional toppings: almond butter, granola, coconut
1. Place the buckwheat groats into a saucepan and add the coconut milk. Bring to the boil and then leave to simmer for around 10 minutes until the groats are cooked.
2. Add 1/4 cup almond yoghurt with the vanilla extract to the groats and cook over a medium/high heat stiring regularly to prevent burning. Add the maple.
3. Once thickened add the remaining yoghurt and stir over the heat until the mix has thickened. Sitr in the raisins and serve.