Does anything say warm weather better than a mango? This raw buckwheat pudding makes a delicious gluten-free breakfast and can be paired with all sorts of delicious toppings.
Despite its name buckwheat is safe for coeliacs and others on a gluten-free diet as it is actually related to rhubarb and not wheat.
Buckwheat is a nutritional powerhouse with a 100g serve providing 13g of protein. The same sized serve of white rice would provide just 2.6g. Each kernel is also packed with vitamins B1 and B2, as well as potassium, iron and magnesium.
Prep Time 5 minutes + Overnight soaking
Cooking Time 5 minutes
1 cup buckwheat groats
1 tablespoon lemon juice
2 cups mango pulp
2 cups almond milk
Sliced mango or banana
2 tablespoons shredded coconut
- Place groats and lemon juice in a bowl. Cover with warm water and leave overnight to soak.
- Rinse buckwheat in a strainer. Pour groats into a blender along with mango pulp, banana and almond milk. Pulse until smooth.
- Pour buckwheat mixture into serving bowls or glasses. Top with extra mango slices, gluten-free muesli (we used Old Mother Hubbard’s) and shredded coconut if desired.
Gluten-Free Raw Buckwheat Pudding – Recipe by Cara Boatswain.