Now that it’s mango season here in the Southern Hemisphere, I’m experimenting with more tropical versions of one of my all-time favourite recipes, buckwheat pudding. This is my latest creation. It can be served either for breakfast or dessert.
Ingredients:
1 cup buckwheat
Flesh of 1 large mango
1 cm piece ginger, peeled
1/2 tsp cardamom
1/3 cup pitted dates
1/4 cup plant milk
1 tbsp chia seeds
Organic orange zest, for garnish
Method:
Soak buckwheat in filtered water for at least 4 hours, or overnight. Rinse in a fine colander or strainer, drain, and retain 1/4 cup.
Transfer the remaining buckwheat, mango flesh, ginger, cardamom, dates and plant milk to a food processor or high-powered blender and blend at top speed for 45 seconds or until smooth.
Stir in reserved buckwheat and chia seeds.
Spoon into 4-6 serving bowls and refrigerate for 2 hours.
To serve, garnish with orange zest.
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