Buckwheat Pudding, Veganized

Fancy Mason jar presentation entirely optional, of course.
Fancy Mason jar presentation entirely optional, of course.

This weekend, my interest in eating more whole grains met my need to clean out my pantry met my current (temporary!) vegan status met the fact that I had a cookbook I’d never made a single recipe from. The result: a deliciously sweet, spiced buckwheat pudding. Yasss!

Think of it as a heartier rice pudding. To be fair, I thought it was going to be more of a breakfasty porridge. And it could definitely go that way–provided you cut back on the sugar. Me, though? I followed the recipe recommendation and ended up with more of a dessert than anything.

Which is not to say it isn’t fantastic. Especially when you fill it with strawberries. Nom! Check out the recipe below:

Vegan Buckwheat Pudding
Adapted from Good to the Grain

Ingredients:

  • 3/4 c. buckwheat groats
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt
  • 3 1/2 c. coconut milk
  • 1/4 c. dark brown sugar, unpacked
  • 2 cinnamon sticks
  • 1 tsp nutmeg*
  • 1 tsp vanilla extract
  • Optional: berries for topping

Directions:

  • Preheat the oven to 400 F. Add the buckwheat groats, along with 3/4 c. water, coconut oil, and salt to a 2-quart baking dish. If the dish has a lid, put it on; otherwise, cover it with aluminum foil. Bake for 20 minutes, or until the water has been absorbed by the buckwheat.
  • Meanwhile, combine the coconut milk with the brown sugar, cinnamon sticks, nutmeg, and vanilla. Add the mixture to the buckwheat after its initial cooking, stir, replace the lid, and put it in the oven for another 30 minutes.
  • After 30 minutes, check on the pudding. It’ll be thin, and that’s okay. Take the lid off and bake it for another 15 minutes. You’ll know it’s done when the buckwheat is tender and the milk has barely thickened. (Don’t worry about how thin it is–it will thicken as it cools.)
  • Cool the pudding for 15 minutes before serving with berries or other seasonal fruit on top. Serves 8.

*I know. I thought 1 tsp was a lot, too. But I went for it, and it ended up alright. That said, the pudding still ends up with quite a bit of nutmeg flavor, bordering on the edge of too much, so cut down if you’re not a huge nutmeg person.

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