oh yes, I am trying new things for breakfast… for sure now all of my attempts are successful, but this creamy buckwheat pudding is a pretty good one if you ask me. Buckwheat is gluten-free, which makes it a great replacement for other grains like spelt or non-certified oatmeal. It looks a bit grey, same as with buckwheat pancakes, which I do not like su much, so it needs a great ‘topping’ to cover up. To stick with the autumn weather I decided to serve the pudding with warm caramelized grapes. What a joy, super quick, super tasteful and a delicious smell, that is what I like in the morning.
To give it a bit of crunch I added some toasted coconut flakes and roasted sunflower seeds.
All in all a surprisingly good attempt that will be on my daily menu often. And by the way… you can perfectly well prepare it the evening or day before and quickly reheat it. What more do you want?
buckwheat pudding with caramelized grapes
delicious and nutritious buckwheat pudding with coconut milk and caramelized grapes
- 200 gr buckwheat flakes
- 800 ml almond milk unsweetened
- 200 ml coconut milk
- 2 tsp vanilla extract
- 1 tsp cinnamon ceylon
- 2 tsp agave syrup
- 40 gr raisins sultana
- 1 pinch salt
- 20 red grapes
- 4 tbsp toasted coconut flakes
- 2 tbsp sunflower seeds roasted
- 1 tbsp agave syrup
- 1 tsp chia seeds
- 1/2 tsp cinnamon optionally
add all the pudding ingredients, except the raisins, to a pan and bring to a boil on a medium to low heat. Let it simmer for 8 minutes or until is has the right consistency. After 5 minutes, add the raisins (the longer you let it simmer, the thicker it will get)
roast the sunflower seeds in a non-stick skillet until golden brown
heat a tablespoon of agave syrup in a non-stick skillet. Add the grapes and fry for 2 minutes, or until they start to smell delicious
divide the porridge over 4 jars and garnish with the caramelized grapes, toasted coconut flakes, roasted sunflower seeds and chia seeds. Optionally you can add some more gave syrup and a pinch of cinnamon