Buckwheat Breakfast Pudding
THEME: #234 SUPER NUTS AND SEEDS
FoodieMonday is a group of 12 enthusiastic food blogger who prepare a dish for every Monday based on a chosen theme. Through this group, not only have I learnt a lot more about different regional cuisines from the members but we tend to hold productive discussions about ingredients, cooking methods, recipes and in this manner share cooking related knowledge with each other.
Using seeds or nuts or both is this week’s theme. You may think, that’s a pretty easy theme. However, it was not as easy as one may presume. Did you know that almonds, pistachios, cashew nuts, pine nuts, walnuts are not true nuts but seeds? Pecans, chestnuts are true nuts. Swaty suggested the theme super nuts and seeds and got us all digging for more information on both. Pecans being true nuts, Swaty has used them in her Zucchini and Carrot Chocolate Nut Cake. When it comes to seeds check out how to use flax seeds to make a chutney powder, Alsi ki Chutney.
What did I decide to use?
It was time to close down the Bangalore kitchen and this time decided to carry some of the leftover ingredients that I don’t get in Kenya. Buckwheat was one of them. This time I have decided to use up the ingredients as soon as possible. No point in saving them thinking that I may need them for another theme or some different dish. I realized that one can always come up with recipes with locally available ingredients. That is how buckwheat became my main ingredient for the theme.
Facts about Buckwheat
Buckwheat is not a cereal or a grain though the word wheat is included in its name. Considered a super seed, its a fruit seed and related to sorrel and rhubarb. Classified as a pseudocereal, the seeds of buckwheat are used consumed like grains or cereal. This super seed helps to maintain healthy blood sugar levels in the body. Also it is a rich source of dietary fibre and has good quality protein. Gluten free, its ideal for those who have gluten intolerance. Richer in minerals like manganese, copper, magnesium, iron and phosphorus compared to wheat, rice and corn.
How can one include Buckwheat in their diet?
Because of its several health benefits and being gluten free, these days buckwheat is included in one’s diet in several ways. In India, not only does one get the groats but also buckwheat flour and coarsely ground buckwheat which is commonly known as ‘buckwheat dalia’. I’ve soaked buckwheat and used it to make buckwheat idlis. Soak the groats and then use them to make a healthy Buckwheat khichdi, which undoubtedly is more healthier than sabudana khichdi. Sometimes, buckwheat savoury pancakes or Uttapams is all we need as light dinner. Add some buckwheat groats to your regular khichdi to enjoy the health benefits of this pseudo cereal. My favorite way to enjoy buckwheat is to add it to salads. Love how it adds not only nutritional value but a crunch to salads. Check out my Crunchy Winter Salad but make sure the buckwheat groats are roasted.
What did I decide to make using Buckwheat?
I had some coarsely ground or ‘buckwheat dalia’ at hand. While you can use the groats to make the breakfast pudding, I used the coarsely ground one as it cooks quickly. To use groats, you simply soak them overnight in water, drain out the water and cook. Use water and milk to cook the pudding. Alternately, use a plant based milk of your choice or just water. Enjoy it hot or cold. Add ‘nuts’ and seeds, fresh fruit, dried fruit, whatever pleases you. I used water and milk, added some dried fruits I had at hand and some almond slivers. Flavouring of choice was cinnamon powder, but you can use whatever you like. My choice of sweetener was stevia but you can use coconut sugar, brown sugar, white sugar, honey, maple syrup, agave, etc.
- Gluten Free
- For Vegan version use plant based milk like almond, coconut, soy etc
- Healthy food for both the elderly and toddlers. For toddlers add nut powders and not whole nuts.
- High in dietary fibre so good for those suffering from constipation.
- Satvik friendly.
- Ideal to make during fasting.
BUCKWHEAT BREAKFAST PUDDING
½ cup buckwheat, coarsely ground (buckwheat dalia)
1 cup water
1 cup milk (use milk of your choice)
1 tsp stevia (use sweetener of your choice)
2 tbsp chopped dried fruits
1 tbsp chopped almonds
½ tsp cinnamon powder
- Heat 1 cup water in a saucepan. When it becomes hot, add the buckwheat.
- Let it simmer for 3-4 minutes, remember it cooks very fast.
- Add milk and stirring it frequently let it cook till its done or becomes thick.
- Add stevia and cinnamon powder. Mix well.
- Spoon the porridge into serving bowls.
- Top it with dried fruit and chopped nuts. Serve hot or cold.
- If you are using buckwheat groats, soak them overnight in water. Drain out the water and wash the seeds in a strainer or sieve before adding them to the simmering water.
- Add fresh fruits of your choice.
- Add seeds, like chia seeds, flax seeds, pumpkin seeds, etc of your choice.
- Add nuts of your choice.
- Add flavorings of your choice like vanilla extract, cardamom powder, saffron, or even cocoa powder.
- Prepare this pudding as a healthy dessert option.
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