Raw Buckwheat Breakfast Pudding

Raw Buckwheat Pumpkin Breakfast Pudding

Servings:  5 one cup servings.

Ingredients:

• 2 cups of raw buckwheat groats   Note: soak overnight in 4 to 5 cups of water, or for 1 hour, minimum.
• 1 1/4 cup of non-dairy milk. or raw milk
• 3 tablespoons of chia seeds
• 1 ripe (speckled) banana
• 2-3 pitted dates  (can add 1-2 packets of stevia if you want a sweeter pudding)
• 1-15 ounce can of 100% Pumpkin (optional)
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 1/2 to 3/4 teaspoon of nutmeg
• raisins and walnuts to sprinkle on top of individual servings.

Preparation:

1.  Add the raw groats to large bowl, & soak in 4-5 cups of water.  I let them soak overnight, but they need to soak for 1 hour, minimum.  Overnight soaking is easy.

2.  After soaking, rinse well, a couple of times to remove the gelatinous coating.  

3.  The 2 cups of soaked groats expands to 4 cups.  Reserve 1 cup to add back to the final pudding product.

4.  Add the rinsed groats, minus the reserved cup, the "milk, the chia, the pumpkin, the banana, the dates, the vanilla, the cinnamon, and the nutmeg to a blender or processor.   Blend well.

5.  Taste, add a little stevia is you want a sweeter taste.

6.  Pour everything into a large bowl, mix in the reserved whole groats.  This gives it a nice nutty crunchy taste & texture without the calories of nuts.

7.  Garnish 1 cup servings with a few raisins & toasted walnuts.

8.  Refrigerate the leftovers & enjoy 5 days of buckwheat breakfast pudding.

adapted from www.happyhealthylonglife.com